Description
A hearty fusion of rich, homemade chili and creamy macaroni and cheese, perfect for comfort food cravings, family dinners, or game day gatherings.
Ingredients
- 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
- 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 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
- 3 cups cheddar cheese, shredded (divided)
- Fresh parsley, to garnish
Instructions
- In a large pot, cook and crumble ground beef and onions over medium-high heat until browned and softened. Drain grease.
- Add bell peppers and garlic; cook until peppers are softened. Stir in chili seasoning and tomato paste; cook for 1 minute.
- Add tomato sauce, diced tomatoes, and chicken broth. Bring to a boil, reduce to a simmer, and partially cover. Simmer while preparing macaroni and cheese. Add kidney beans during the last 10 minutes.
- Preheat oven to 400°F (200°C). Cook macaroni in salted water until al dente. Drain and set aside.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add heavy cream and milk, stirring constantly. Bring to a boil, then simmer.
- Add mustard powder, onion powder, salt, pepper, and hot sauce. Reduce heat and stir in 1½ cups shredded cheddar cheese until smooth.
- Add macaroni to the cheese sauce and stir. Then add chili and mix thoroughly.
- Transfer to a baking dish. Top with remaining 1½ cups cheddar cheese. Bake uncovered for 5 minutes or until cheese is melted.
- Garnish with fresh parsley and serve.
Notes
- Add cayenne or hot chili seasoning for extra spice.
- Mix in Monterey Jack or pepper jack cheese for variation.
- Use plant-based meat and vegetable broth for vegetarian version.
- Swap or omit beans based on preference.
- Leftovers keep 3 days in the fridge, 3 months frozen.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg
