Chili Mac and Cheese

Name: Chili Mac and Cheese
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: ½ pound ground beef; 1 small yellow onion; 1 teaspoon garlic; 1 can Kidney Beans; 1 can diced tomatoes; 1 can corn kernels; 2 tablespoons chili seasoning; 1 teaspoon kosher salt; 8 ounces elbow macaroni; ¼ cup unsalted butter; ¼ cup all-purpose flour; 2 cups whole milk; 1½ teaspoons kosher salt; ¼ teaspoon ground mustard; ⅛ teaspoon garlic powder; ⅛ teaspoon cayenne pepper; ½ cup sharp cheddar cheese; ¼ cup mozzarella cheese; parsley

User Reviews

5

2 reviews

Excellent

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings
8
Calories
316 kcal
Course
Main Course, Dinner

Chili Mac and Cheese

Iris Hanson

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Chili Mac and Cheese is made with homemade chili combined with cheesy macaroni noodles for a hearty and comforting meal with a little kick.

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Ingredients

Servings

Chili

½ pound ground beef
1 small yellow onion diced
1 teaspoon garlic minced
1 can Kidney Beans drained, 15 ounces
1 can diced tomatoes undrained
1 can corn kernels 15.25 ounces
2 tablespoons chili seasoning
1 teaspoon kosher salt

Macaroni

8 ounces elbow macaroni cooked al dente according to package instructions
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups whole milk warmed, 488 g
1½ teaspoons kosher salt
¼ teaspoon ground mustard
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper optional
½ cup sharp cheddar cheese shredded
¼ cup mozzarella cheese shredded, 28 g
parsley chopped, for garnish, fresh

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Instructions

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Chili

In a large skillet over medium heat, add the onion and ground beef. Cook stirring occasionally for 8-10 minutes, or until the meat is no longer pink.
Add garlic and cook for 1 more minute. Drain excess grease as necessary.
Add kidney beans, tomatoes, corn, chili seasoning, and salt. Stir to combine.
Reduce heat to low, cover and simmer, stirring occasionally, until chili is heated through (about 15-20 minutes).

Macaroni

In a saucepan over medium heat, melt the butter.
Add the flour and whisk constantly for 1-2 minutes, or until the mixture turns light brown.
Remove from heat and gradually pour in the warm milk, whisking constantly.
Return the pan to the heat, whisk another 3-5 minutes, or until thickened.
Add the salt, ground mustard, garlic powder, and cayenne pepper and stir to combine. Remove from heat.
Add the cheeses, stirring until fully melted.
Pour the sauce over the top of the cooked macaroni. Stir to combine.
Combine the macaroni and cheese with the chili. Stir to combine.
Garnish with parsley and serve.