Description
Chili Mac is a comforting one-pot dish combining savory chili made with ground beef, beans, and tomatoes with creamy, cheesy macaroni. This hearty casserole baked with a cheesy topping makes for a perfect family meal that’s both filling and flavorful, blending the richness of chili with smooth mac and cheese.
Ingredients
Scale
Chili
- 1 lb ground beef (80% lean)
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, diced
- 1.25 oz packet chili seasoning mix (or homemade seasoning)
- 1 tablespoon tomato paste
- 8 oz tomato sauce
- 14.5 oz can diced tomatoes, undrained
- ½ cup chicken broth (or 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 salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese, shredded (plus additional 1 ½ cups for topping)
Garnish
- Fresh parsley
Instructions
- Make the Chili: In a large pot over medium-high heat, cook and crumble ground beef for 2 minutes. Add diced onions and cook 5 minutes until beef is browned and onions softened. Drain excess grease. Add diced bell peppers and garlic, cooking 4 minutes until peppers soften. Stir in chili seasoning and tomato paste and cook for 1 minute.
- Add Tomatoes and Broth: Pour in tomato sauce, undrained diced tomatoes, and chicken broth. Stir and bring to a boil, then reduce heat to a gentle simmer, cover partially, and let simmer. Add drained kidney beans in the last 10 minutes of cooking to thicken and concentrate flavors.
- Prepare Macaroni: Preheat oven to 400°F. Bring a large pot of salted water to boil. Cook macaroni until just al dente according to package instructions, then drain.
- Make Cheese Sauce: In a large pot, melt butter over medium heat until foamy. Whisk in flour and cook 2 minutes. Gradually add heavy cream and milk in splashes, whisking continuously. Bring mixture to a boil then simmer. Stir in hot sauce, mustard powder, onion powder, salt, and pepper. Reduce heat to low.
- Add Cheese: Gradually add shredded cheddar cheese to the sauce, stirring until smooth and fully combined.
- Combine Macaroni and Cheese Sauce: Add drained macaroni to the cheese sauce and stir until well combined. You may choose to use slightly less pasta for extra cheesiness.
- Combine Chili and Mac & Cheese: Add chili to the mac and cheese mixture and gently fold together using a silicone spatula. Adjust the ratio of chili to mac & cheese to your preference.
- Bake: Transfer combined chili mac mixture to an oven-safe dish if needed. Top with 1 ½ cups shredded cheddar cheese. Bake uncovered in the preheated oven for 5 minutes or until cheese is melted and bubbly.
- Serve: Garnish with fresh parsley before serving. Enjoy warm and hearty!
Notes
- You can make your own chili seasoning mix using chili powder, cumin, paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper.
- For a spicier dish, increase the hot sauce or add additional chili flakes.
- Use beef broth instead of chicken broth for a richer flavor if desired.
- This dish can be frozen after baking for up to 3 months. Reheat thoroughly before serving.
- If you prefer a milder cheese sauce, reduce the hot sauce or omit it altogether.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering, Baking, Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chili Mac, Chili Macaroni, Comfort Food, Ground Beef Recipe, Mac and Cheese with Chili
