Chili Mac
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
18 cups
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Calories
247 kcal
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Course
Main Course
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Cuisine
American
Chili Mac
Description
Chili Mac is a hearty dish combining simmered chili with ground beef, onions, bell peppers, garlic, kidney beans, and tomatoes alongside creamy macaroni and cheese. The ground beef is browned, vegetables added, then combined with chili seasoning, tomato paste, sauce, and broth to simmer and thicken. Kidney beans are stirred in near the end.
Meanwhile, macaroni is cooked and dressed with a sauce made from butter, flour, heavy cream, milk, and a cheese blend enhanced by mustard and hot sauce for flavor depth. The cooked macaroni and chili are eventually combined and topped with cheddar cheese before baking until bubbly and golden.
This dish can be prepared ahead of time by making the chili early or assembling the whole casserole for refrigeration until baking. Leftovers store well refrigerated or frozen, though care should be taken not to overcook the pasta during reheating to avoid mushiness. Cornbread accompanies this recipe well as a side dish.
Use homemade chili seasoning for a fresher flavor profile.Shred cheese from blocks rather than using pre-shredded for better melting and taste.Beans can be omitted or substituted according to preference.Make chili 1-2 days ahead and refrigerate, or assemble casserole ahead without cheese topping and bake when ready.Store leftovers in airtight containers refrigerated up to 3 days or freeze with good results.
Ingredients
Chili
- 1 lbs. ground beef 80% lean
- 1 onion diced, small
- ½ cup bell pepper diced
- 3 cloves garlic diced
- 1.25 oz. chili seasoning mix see notes for homemade seasoning, packet
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. diced tomatoes undrained, canned
- ½ cup chicken broth can sub beef broth
- 1 Kidney Beans 15 oz. can, drained
Mac and Cheese
- 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 salt
- ¼ teaspoon black pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese shredded
For Baking
- 1 ½ cups cheddar cheese shredded
- parsley to garnish, fresh
Instructions
Make the Chili
- 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.
- Add the bell peppers and the garlic and cook until the peppers are softened, about 4 minutes. Add the seasoning and tomato paste and stir to combine. Cook for 1 minute.
- Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it’s bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.
Make the Mac and Cheese
- Preheat oven to 400° F.
- Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil. Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.) Drain once cooked.
- Melt the butter in a 4 ½ quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
- Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low.
- Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.
- Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)
Combine the Chili & Macaroni
- 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.
Bake
- 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!
Notes
- A homemade chili seasoning blend improves flavor; mix chili powder, cumin, oregano, paprika, salt, pepper, and cayenne.
- Shred cheese from blocks for better melt and taste instead of using pre-shredded packs.
- Kidney beans are traditional, but black beans may be substituted or omitted.
- Hot sauce in the cheese sauce adds flavor depth without spiciness; Texas Pete or Frank's are good options.
- Chili can be made 1-2 days ahead and refrigerated; reheat before combining with macaroni and baking.
- The full casserole may be assembled ahead without the cheese topping and refrigerated, baking fresh when desired.
- Store leftovers airtight refrigerated up to 3 days; freeze cautiously and avoid overcooking macaroni on reheating.
- Cornbread is a common side and complements the flavors well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cups
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 321mg | 13% |
| Potassium | 415mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1541IU | 31% |
| Vitamin C | 10mg | 11% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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