Description
A comforting and flavorful dish that combines the best of chili and macaroni and cheese in one hearty meal. Perfect for a cozy dinner with the family or to feed a crowd during gatherings. The chili provides a rich and savory base, while the creamy mac and cheese adds a cheesy and indulgent twist.
Ingredients
Units
Scale
Chili:
- 1 lbs. ground beef 80% lean
- 1 small onion diced
- 1/2 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
- 1/2 cup chicken broth (can substitute beef broth)
- 1 15 oz. can kidney beans, drained
Mac and Cheese:
- 2 cups macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon each: salt/pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups cheddar cheese, shredded
For Baking:
- 1 1/2 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 onions and cook for 5 more minutes until beef is brown and onions are softened. Drain grease. Add bell peppers and garlic, cook until peppers are softened. Add seasoning, tomato paste, stir to combine. Add tomato sauce, diced tomatoes, and chicken broth. Bring to a boil, then simmer while preparing macaroni.
- Make the Mac and Cheese: Preheat oven to 400°F. Boil pasta water, cook macaroni until al dente. Make cheese sauce by melting butter, adding flour, cream, milk, seasonings, and cheese. Combine drained macaroni with cheese sauce.
- Combine the Chili & Macaroni: Add chili to macaroni, gently stir to combine. Top with cheddar cheese. Bake uncovered for 5 minutes until cheese melts. Garnish with parsley and serve!
Notes
- Shred cheese from a block for better flavor. Monterey Jack cheese can be added. Beans in chili are optional. Hot sauce in mac and cheese enhances flavor. Serve with cornbread. Recipe available in cookbook ‘Let’s Eat!’ on page 202.
- Homemade Chili Seasoning: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp paprika, ½ tsp salt, ¼ tsp pepper, pinch of cayenne.
- Make-Ahead Methods: Prepare chili ahead, store in fridge. Assemble entire dish without cheese topping, store, then bake when ready. Store leftovers in the fridge or freeze for later.
Nutrition
- Serving Size: 1 cup
- Calories: 395
- Sugar: 5g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg
