Chili Mac
This Chili Mac and Cheese recipe has hearty homemade chili combined with creamy macaroni and cheese. This meal mashup that makes a great dinner idea, potluck recipe, or game day food!
Ingredients
- 1 lbs. ground beef (80% lean)
- 1 small onion (diced)
- ½ cup bell pepper (diced)
- 3 cloves garlic (diced)
- 1.25 oz. packet chili seasoning mix (see notes for homemade seasoning)
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes (undrained)
- ½ cup chicken broth (can sub beef broth)
- 1 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/pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese (shredded)
- 1 ½ cups cheddar cheese (shredded)
- Fresh Parsley (to garnish)
Directions
- 1
Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.
- 2
Preheat oven to 400° F.
- 3
Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.
- 4
Once combined, top with 1 ½ cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!