Name: Chili Mac
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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 (or beef broth); 15 oz. can kidney beans, drained; 2 cups elbow 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; 3 cups cheddar cheese, shredded (1½ cups for sauce, 1½ cups for topping); Fresh parsley, for garnish

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This Chili Mac recipe is a comforting fusion of hearty homemade chili and creamy macaroni and cheese. It's the perfect dish for family dinners, potlucks, or game day gatherings.

Why You’ll Love This Recipe

I love how this dish brings together the bold flavors of chili with the creamy texture of mac and cheese. It's a one-pot meal that's both satisfying and easy to prepare. Plus, it's versatile enough to customize to my taste preferences.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chili:

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 (or beef broth)
15 oz. can kidney beans, drained

For the Mac and Cheese:

2 cups elbow 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 and pepper
½ teaspoon hot sauce
1½ cups cheddar cheese, shredded

For Baking:

1½ cups cheddar cheese, shredded
Fresh parsley, for garnish

Directions

Prepare the Chili:
- In a large pot, cook and crumble the ground beef over medium-high heat for 2 minutes. Add the diced onions and cook for 5 more minutes until the beef is browned and the onions are softened. Drain excess grease.
- Add the diced bell peppers and minced garlic; cook until the peppers are softened, about 4 minutes.
- Stir in the chili seasoning mix and tomato paste; cook for 1 minute.
- Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce the heat to a gentle simmer. Partially cover and let it simmer while preparing the macaroni and cheese. Add the drained kidney beans during the last 10 minutes of simmering.
Prepare the Mac and Cheese:
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until just al dente. Drain and set aside.
- In a separate large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring continuously, for 2 minutes.
- Gradually add the heavy cream and milk, stirring continuously. Bring to a boil, then reduce to a simmer.
- Stir in the mustard powder, onion powder, salt, pepper, and hot sauce.
- Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until the cheese is melted and the sauce is smooth.
- Add the cooked and drained macaroni to the cheese sauce; stir to combine.
Combine and Bake:
- Add the prepared chili to the macaroni and cheese mixture; stir to combine thoroughly.
- Transfer the mixture to a baking dish if not using an oven-safe pot. Top with the additional 1½ cups of shredded cheddar cheese.
- Bake in the preheated oven for 5 minutes, or until the cheese is melted.
- Garnish with fresh parsley before serving.

Servings and Timing

This recipe yields approximately 18 cups of Chili Mac, serving about 8 to 10 people. Preparation time is around 15 minutes, with a cook time of 45 minutes, totaling about 1 hour.

Variations

Cheese Options: I sometimes mix in Monterey Jack cheese with the cheddar for a different flavor profile.
Beans: If I prefer, I can substitute black beans for kidney beans or omit them entirely.
Spice Level: Adjust the amount of hot sauce to control the spiciness. I find that the hot sauce enhances the flavor without making it overly spicy.
Make-Ahead: I can prepare the chili 1–2 days in advance and store it in the refrigerator. When ready to serve, I reheat the chili, prepare the macaroni and cheese, combine them, and bake as directed.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Leftovers can be frozen. I ensure the macaroni is cooked just until al dente to prevent it from becoming mushy upon reheating.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. If the mixture is too thick, I add a splash of milk to loosen it.

FAQs

How can I make this dish vegetarian?

To make a vegetarian version, I replace the ground beef with plant-based meat alternatives or additional beans, such as black beans or lentils. I also use vegetable broth instead of chicken broth.

Can I use different types of pasta?

Yes, I can substitute elbow macaroni with other short pasta shapes like penne, rotini, or shells. I ensure to cook the pasta until just al dente to maintain the desired texture.

Is it possible to make this recipe gluten-free?

To make it gluten-free, I use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend when making the cheese sauce. I also check that all other ingredients, like the chili seasoning mix, are gluten-free.

Can I prepare this dish ahead of time?

Yes, I can prepare the chili and macaroni and cheese separately, combine them, and store the mixture in the refrigerator for up to 2 days. When ready to serve, I top it with cheese and bake as directed.

What are some good side dishes to serve with Chili Mac?

I often serve Chili Mac with a side of cornbread, a simple green salad, or steamed vegetables to complement the rich and hearty flavors of the dish.

Conclusion

Chili Mac is a delightful combination of two comfort food classics. I enjoy how the robust flavors of the chili meld with the creamy macaroni and cheese, creating a satisfying and hearty meal. Whether I'm preparing it for a family dinner or a gathering with friends, this dish is always a crowd-pleaser.

Chili Mac

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 to 10 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

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Description

Chili Mac is a hearty one-pot dish that combines the bold flavors of chili with the creamy comfort of macaroni and cheese, perfect for family meals or gatherings.

Instructions

In a large pot, cook and crumble the ground beef over medium-high heat for 2 minutes. Add diced onions and cook for 5 more minutes until browned and softened. Drain excess grease.
Add diced bell peppers and garlic; cook for 4 minutes until softened.
Stir in chili seasoning mix and tomato paste; cook for 1 minute.
Add tomato sauce, diced tomatoes, and broth. Stir and bring to a boil. Reduce to a simmer, partially cover, and let simmer. Add kidney beans during the last 10 minutes.
Preheat oven to 400°F (200°C). Boil salted water and cook macaroni until just al dente. Drain and set aside.
In another pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes.
Gradually add heavy cream and milk, stirring until it simmers. Stir in mustard powder, onion powder, salt, pepper, and hot sauce.
Reduce heat to low, add 1½ cups cheddar cheese, and stir until melted. Add macaroni and mix.
Add chili to macaroni and cheese mixture and stir to combine thoroughly.
Transfer to a baking dish, top with remaining 1½ cups cheddar cheese, and bake for 5 minutes until melted. Garnish with parsley before serving.