Description
A comforting and hearty fusion of creamy macaroni and cheese with flavorful homemade chili, baked to gooey perfection and topped with melted cheddar.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp chili seasoning
- 2 tbsp tomato paste
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 12 oz elbow macaroni
- 4 tbsp butter
- 4 tbsp flour
- 1 cup heavy cream
- 1 cup milk
- 1/2 tsp mustard powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tsp hot sauce (optional)
- 3 cups shredded cheddar cheese
- 1 cup additional shredded cheddar for topping
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cook ground beef with chopped onion in a large skillet over medium heat until browned. Drain excess fat.
- Add bell pepper and garlic; cook for 2-3 minutes until softened.
- Stir in chili seasoning, tomato paste, tomato sauce, diced tomatoes, and chicken broth. Simmer for 20 minutes until thickened. Add kidney beans and stir to combine.
- Meanwhile, cook elbow macaroni until al dente according to package directions. Drain and set aside.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in heavy cream and milk. Bring to a simmer, then add mustard powder, onion powder, salt, pepper, and hot sauce if using. Stir in cheddar cheese until melted and smooth.
- Combine the cheese sauce with the cooked macaroni and mix well.
- Fold the chili into the mac and cheese, adjusting the ratio as preferred.
- Transfer to a greased baking dish. Top with additional shredded cheddar.
- Bake for 5 minutes or until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Use black beans instead of kidney beans or omit beans entirely for a different flavor.
- Mix in Monterey Jack cheese for a creamier texture.
- Add more hot sauce or cayenne for extra heat.
- Can substitute ground turkey or sausage for a twist.
- Reheats well with a splash of cream or broth.
- Freeze portions without cheese topping for future meals.
Nutrition
- Serving Size: 1.8 cups
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
