Chili Mac
This homemade Chili Mac combines hearty beef chili with rich, creamy macaroni and cheese in one comforting meal. Tender pasta, seasoned ground beef, tomatoes, beans, and plenty of melted cheddar make every bite warm and satisfying. Serve this easy Chili Mac for a family dinner, potluck, or game-day meal.
Servings: 18
Calories: 269kcal
Ingredients
- 1 pound ground beef 80% lean
- 1 small onion diced
- ½ cup bell pepper diced
- 3 garlic cloves diced
- 1 packet chili seasoning mix 1.25 ounces
- 1 tbsp tomato paste
- 1 can tomato sauce 8 ounces
- 1 can tomatoes 14.5 ounces, diced, undrained
- ½ cup chicken broth or beef broth
- 1 can kidney beans 15 ounces, drained
- 2 cups macaroni uncooked
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ cup heavy cream
- 1 cup milk
- ½ tsp mustard powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp hot sauce
- 3 cups cheddar cheese shredded, divided
- 2 tbsp fresh parsley chopped, optional
Instructions
- Add the ground beef to a large pot over medium-high heat. Break it apart and cook for 2 minutes.
- Add the onion and cook for about 5 minutes, or until the beef is browned and the onion is soft. Drain the excess grease.
- Stir in the bell pepper and garlic. Cook for about 4 minutes, then add the chili seasoning and tomato paste and cook for 1 more minute.
- Pour in the tomato sauce, undrained diced tomatoes, and broth. Bring the mixture to a boil, then reduce the heat, partially cover, and let it simmer.
- Stir the kidney beans into the chili during the final 10 minutes of cooking.
- Preheat the oven to 400°F. Boil the macaroni in salted water until just al dente, then drain it well.
- Melt the butter in a Dutch oven or large pot over medium heat. Whisk in the flour and cook for 2 minutes.
- Slowly add the heavy cream and milk while whisking continuously. Bring the sauce to a boil, reduce it to a simmer, and stir in the mustard powder, onion powder, salt, black pepper, and hot sauce.
- Reduce the heat to low. Gradually stir in 1½ cups of cheddar cheese until smooth, then add the drained macaroni and mix until evenly coated.
- Fold the chili into the macaroni and cheese. Sprinkle the remaining 1½ cups of cheddar on top and bake uncovered for 5 minutes, or until melted. Garnish with 2 tablespoons of chopped parsley and serve.
Notes
- Cook the pasta just until al dente so it does not become mushy.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 269kcal | Carbohydrates: 19g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 434mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 768IU | Vitamin C: 12mg | Calcium: 183mg | Iron: 2mg