Description
This Chili Mac takes me back to weeknights at home, when the smell of simmering spices brought us all to the kitchen before dinner was even ready. It’s a hug in a bowl—rich chili meets creamy mac and cheese in one soul-warming dish. Perfect for potlucks, chilly nights, or feeding hungry hearts. Try it tonight—you might just start a new tradition.
Ingredients
Chili:
1 lb ground beef (80% lean)
1 small onion, diced
½ cup bell pepper, diced
3 cloves garlic, minced
1.25 oz chili seasoning mix (or homemade)
1 tbsp tomato paste
8 oz tomato sauce
14.5 oz can diced tomatoes (with juice)
½ cup chicken broth (or beef broth)
15 oz can kidney beans, drained
Mac and Cheese:
2 cups macaroni (uncooked)
2 tbsp butter
2 tbsp flour
½ cup heavy cream
1 cup milk
½ tsp mustard powder
¼ tsp onion powder
¼ tsp salt & ¼ tsp pepper
½ tsp hot sauce
1½ cups shredded cheddar cheese
For Baking:
1½ cups cheddar cheese, shredded
Fresh parsley, for garnish
Instructions
Make Chili: In a large pot, cook ground beef, onion, bell pepper, and garlic until beef is browned. Drain fat.
Stir in chili seasoning, tomato paste, tomato sauce, diced tomatoes, broth, and beans. Simmer 20 minutes.
Cook Pasta: While chili simmers, boil macaroni until al dente. Drain and set aside.
Cheese Sauce: Melt butter in a pan. Whisk in flour. Slowly add cream and milk. Stir in seasonings and hot sauce. Add cheese until melted and smooth.
Combine: Mix chili, macaroni, and cheese sauce in a baking dish.
Bake: Top with extra cheese. Bake at 375°F (190°C) for 15–20 mins until bubbly. Garnish with parsley.
Notes
A one-pan wonder that fills bellies and warms hearts. It’s comfort made simple.
- Prep Time: 25 minutes
- Cook Time: 35 minutes