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Chili Mac

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Chili Mac is a hearty fusion of chili con carne and macaroni and cheese, creating a comforting dish perfect for family dinners and gatherings. It combines savory ground beef chili with creamy mac and cheese, all baked under a layer of melted cheddar cheese.

Ingredients

  • 1 lb ground beef (80% lean)
  • 1 small onion, diced
  • ½ cup bell pepper, diced
  • 3 cloves garlic, minced
  • 1.25 oz packet chili seasoning mix
  • 1 tablespoon tomato paste
  • 8 oz tomato sauce
  • 14.5 oz can diced tomatoes, undrained
  • ½ cup chicken broth
  • 1 can (15 oz) kidney beans, drained
  • 2 cups uncooked macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup heavy cream
  • 1 cup milk
  • ½ teaspoon mustard powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon hot sauce
  • 1½ cups cheddar cheese, shredded (for mac and cheese)
  • 1½ cups cheddar cheese, shredded (for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot over medium-high heat, cook and crumble the ground beef with the diced onion until browned and softened. Drain excess grease.
  2. Add diced bell pepper and garlic, cook for about 4 minutes until softened.
  3. Stir in chili seasoning and tomato paste, cook for 1 minute.
  4. Add tomato sauce, diced tomatoes, and chicken broth. Bring to boil, then reduce to simmer. Let simmer partially covered.
  5. Stir in drained kidney beans about 10 minutes before serving.
  6. Preheat oven to 400°F (200°C).
  7. Cook macaroni in salted water until al dente, then drain and set aside.
  8. In a separate pot, melt butter over medium heat, whisk in flour to make roux, cook for 1-2 minutes.
  9. Gradually add heavy cream and milk, stir continuously. Bring to boil, then reduce to simmer.
  10. Add mustard powder, onion powder, salt, pepper, and hot sauce.
  11. Reduce heat and stir in shredded cheddar until melted and creamy.
  12. Add macaroni to cheese sauce and stir to combine.
  13. Stir prepared chili into mac and cheese gently.
  14. Top with additional shredded cheddar cheese and bake uncovered for 5 minutes or until bubbly.
  15. Garnish with chopped parsley before serving.

Notes

  • Cook macaroni al dente to prevent it from becoming mushy during baking.
  • Customize spice level by adding jalapeños or cayenne.
  • Use different cheeses for varied flavors.
  • Leftovers store well and can be frozen.

Nutrition

Find it online: https://lauracooks.com/chili-mac/