Introduction:
Chili Mac and Cheese is the ultimate comfort food, merging two beloved dishes into one hearty meal. This one-pot wonder features creamy macaroni and cheese topped with a flavorful chili, creating a satisfying dish that’s perfect for busy weeknights or cozy gatherings. Packed with protein and comforting carbs, it’s a family favorite that’s both easy to prepare and delicious.
Inspiration Behind the Recipe:
This recipe is inspired by the classic combination of chili and macaroni and cheese, often enjoyed separately. By bringing these two comfort foods together, you get the best of both worlds in a single, flavorful dish.
Ingredients Breakdown:
- For the Chili Mac:
- 1 pound ground beef (or turkey)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 can (15 ounces) chili beans (drained)
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 2 cups beef broth
- 2 cups elbow macaroni (uncooked)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper (to taste)
- For the Cheese Sauce:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
Step-by-Step Recipe:
- Cook the Beef:
- In a large pot or Dutch oven, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
- Add the Chili Ingredients:
- Stir in the chili beans, diced tomatoes, beef broth, uncooked elbow macaroni, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Simmer:
- Reduce the heat to low and let it simmer for about 10-12 minutes, stirring occasionally, until the macaroni is cooked and most of the liquid is absorbed.
- Make the Cheese Sauce:
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking continuously until the mixture thickens. Stir in the garlic powder, then add the shredded cheddar and Monterey Jack cheese, stirring until melted and smooth.
- Combine:
- Pour the cheese sauce into the chili mac mixture and stir until everything is well combined and coated with the cheese sauce.
- Serve:
- Remove from heat and serve hot. Optional: garnish with additional cheese, chopped green onions, or sour cream.
Tips for the Perfect Chili Mac and Cheese:
- Customize Your Protein: Swap ground beef for turkey, chicken, or even a vegetarian substitute like lentils or beans.
- Extra Creamy: For a creamier texture, add a bit more milk to the cheese sauce or use cream cheese.
- Spice It Up: Adjust the level of chili powder and spices to suit your taste; add jalapeños for extra heat.
Variations and Customizations:
- Add Veggies: Stir in bell peppers, corn, or spinach for added nutrition and flavor.
- Different Cheeses: Experiment with different cheese blends, such as pepper jack or gouda, for a unique taste.
- Baked Version: Transfer the mixture to a baking dish, top with extra cheese, and bake at 350°F (175°C) for 15-20 minutes until bubbly.
Health Considerations and Nutritional Value:
- Whole Wheat Pasta: Substitute regular elbow macaroni with whole wheat or gluten-free pasta for a healthier option.
- Low-Fat Option: Use low-fat cheese and milk to reduce calorie content without sacrificing flavor.
FAQ:
- Can I prepare Chili Mac ahead of time?
Yes! You can prepare it ahead and store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. - How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. - Can I freeze Chili Mac?
Yes, Chili Mac freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Chili Mac and Cheese
Indulge in this Chili Mac and Cheese, a delightful fusion of creamy macaroni and hearty chili. Perfect for family dinners, it’s a comforting dish that's easy to prepare and absolutely delicious!
Ingredients
Chili
- 1 lbs. ground beef 80% lean
- 1 small onion diced
- ½ cup bell pepper diced
- 3 cloves garlic diced
- 1.25 oz. packet chili seasoning mix see notes for homemade seasoning
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes undrained
- ½ cup chicken broth can sub beef broth
- 1 15 oz. can kidney beans drained
Mac and Cheese
- 2 cups macaroni uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon each: salt/pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese shredded
For Baking
- 1 ½ cups cheddar cheese shredded
- Fresh Parsley to garnish
Instructions
Make the Chili
- Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.
- Add the bell peppers and the garlic and cook until the peppers are softened, about 4 minutes. Add the seasoning and tomato paste and stir to combine. Cook for 1 minute.
- Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it’s bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.
Make the Mac and Cheese
- Preheat oven to 400° F.
- Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil. Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.) Drain once cooked.
- Melt the butter in a 4 ½ quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
- Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low.
- Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.
- Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)
Combine the Chili & Macaroni
- Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.
Bake
- Once combined, top with 1 ½ cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!
Notes
Pro Tips:
Homemade Chili Seasoning (What I usually use for this recipe)
• 2 teaspoons chili powder• 1 teaspoon ground cumin• 1 teaspoon dried oregano• ½ teaspoon paprika• ½ teaspoon salt• ¼ teaspoon pepper• 1 pinch cayenne
Make-Ahead Methods:
Storage
Nutritional information is an estimate and is per cup. There are approximately 18 cups in this recipe.
- Shred the cheese from a block as it will melt and taste much better than packaged shredded cheese. I use Cracker Barrel Sharp Yellow Cheese.
- Monterey Jack Cheese makes a nice addition to the cheddar as well.
- The beans in the chili can be omitted if preferred. Drained/rinsed black beans may be used instead of kidney beans as well.
- You can’t taste the hot sauce in the mac and cheese, it is used as a flavor enhancer. I usually use Texas Pete Hot Sauce. (Frank’s hot sauce is my trusty backup!)
- Cornbread makes an excellent side dish with this!
Homemade Chili Seasoning (What I usually use for this recipe)
Make-Ahead Methods:
- Option 1: Make the chili 1-2 days ahead of time and store in the fridge until ready to serve. Reheat on the stove top until heated through, then proceed with cooking the macaroni and combining with the chili as outlined.
- Option 2: The entire recipe can be assembled without the cheese topping and stored in the fridge until ready to serve. I suggest boiling the macaroni 1 minute shy of al dente in this case. When ready to serve, reheat the chili mac on the stop top until heated through. Top with cheese and bake at 400 ° for 5 minutes or until cheese is melted.
Storage
- Store in an airtight container and refrigerate for up to 3 days.
- Leftovers can be frozen and do reheat well, be extra careful not to overcook the macaroni so that it’s not mushy when reheated. (I always use a timer.)
Nutritional information is an estimate and is per cup. There are approximately 18 cups in this recipe.
