Description
A hearty and creamy mash-up of homemade chili and macaroni and cheese, baked with melted cheddar on top. Perfect for comforting dinners, potlucks, 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 (or homemade blend)
- 1 tablespoon tomato paste
- 8 oz tomato sauce
- 14.5 oz can diced tomatoes, undrained
- ½ cup chicken broth
- 1 15‑oz can kidney beans, drained
- 2 cups uncooked macaroni
- 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
- 1½ cups shredded cheddar cheese (for mac and cheese)
- 1½ cups shredded cheddar cheese (for topping)
- Fresh parsley, to garnish
Instructions
- Cook and crumble the ground beef with diced onion in a large skillet over medium heat until browned. Drain excess grease.
- Add bell pepper and garlic to the skillet and cook until softened, about 3–5 minutes.
- Stir in chili seasoning and tomato paste. Add tomato sauce, diced tomatoes with juice, and chicken broth. Stir well and simmer uncovered for 25–30 minutes, stirring occasionally. Add kidney beans in the last 10 minutes of simmering.
- Meanwhile, cook macaroni in salted water according to package directions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in heavy cream and milk until smooth.
- Add mustard powder, onion powder, salt, pepper, and hot sauce. Reduce heat to low and stir in shredded cheddar cheese until melted and creamy.
- Fold cooked macaroni into the cheese sauce until fully combined.
- Preheat oven to 400°F. Stir chili into the macaroni and cheese mixture. Transfer to a greased baking dish.
- Top with additional shredded cheddar cheese and bake for 5 minutes or until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- Can substitute kidney beans with black beans or omit them entirely.
- Use Monterey Jack cheese for added creaminess.
- Chili can be made 1–2 days in advance for convenience.
- Refrigerate leftovers for up to 3 days or freeze in portions for later use.
Nutrition
- Serving Size: 1.8 cups
- Calories: 540
- Sugar: 5g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 95mg
