Homemade Chili Mac Bake
User Reviews
4.3
22 reviews
Good
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
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Servings
8 servings
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Calories
673 kcal
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Course
Main Course
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Cuisine
American
Homemade Chili Mac Bake
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Classic chili mac, made from scratch, with plenty of cheese and spiced beef crumbles, is ready in about 30 minutes. It's a big dish of pure comfort food!
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Ingredients
- 1 lb elbow pasta dried
- 1 lb ground beef
- 16 oz picante sauce I like to use a medium heat variety - but use your favorite, or salsa
- 1 tsp chili powder
- 1/2 yellow onion finely minced
- 2 1/2 Tbsp butter
- 2 1/2 Tbsp all-purpose flour
- 2 cups milk whole
- 2 1/2 cups cheddar cheese I like to use a medium cheddar, shredded, divided
- 1 1/2 cups pepper jack cheese Monterey Jack could be substituted, shredded, divided
- 1/2 tsp black pepper
- 1/4 tsp oregano dried
- kosher salt pinch
- parsley chopped fresh, or cilantro, for garnish
Instructions
- Preheat oven to 400 degrees F. Grease a 9x13 inch baking dish (or 3 qt baking dish) and set aside.
- Boil pasta, according to package directions, in a large pot of water. Be sure to add a generous pinch of kosher salt to the water, as it will flavor the pasta. Drain pasta, reserving 1/2 cup of pasta cooking water. Lightly drizzle drained pasta with a little olive oil to keep it from sticking and add it to a large mixing bowl.
- While pasta is boiling, add ground beef and brown over MED-HIGH heat, breaking up the meat into crumbles, until cooked through, about 4-5 minutes. Add onion and chili powder to the ground beef and cook another 2-3 minutes. Depending on how much fat is rendered from the beef, you may need to drain it at this point.
- Add salsa to ground beef skillet and stir to combine. Add to the cooked pasta in the mixing bowl.
- Add butter to a medium saucepan and cook over MED heat. When butter is melted, add flour and whisk to combine. Cook 30 seconds, then slowly whisk in the milk, a little at a time, whisking as you add it. Cook until thickened, then stir in 2 cups of the cheddar cheese and 1 cup of the pepper jack cheese. Stir in black pepper, kosher salt and oregano.
- Pour cheese sauce into the large mixing bowl with the meat mixture and pasta. Stir to combine. If mixture seems too thick, add a little bit of the reserved pasta water. Add in 1/4 cup each of the cheddar and pepper jack and stir to combine.
- Transfer pasta to the prepared baking dish, top with remaining cheeses (1/4 cup each of cheddar and pepper jack). Bake for 12-15 minutes, until cheese is melted and bubbly.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
- To reduce spiciness, use mild picante sauce and use Monterey Jack cheese.
- To add spiciness, use medium or hot picante sauce, use pepper jack cheese, and add a can of drained diced green chiles to the onions and beef mixture.
Nutrition Information
Show Details
Calories
673kcal
(34%)
Carbohydrates
52g
(17%)
Protein
34g
(68%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Cholesterol
111mg
(37%)
Sodium
837mg
(35%)
Potassium
590mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1100IU
(22%)
Vitamin C
1.6mg
(2%)
Calcium
522mg
(52%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 52g | 17% |
| Protein | 34g | 68% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 111mg | 37% |
| Sodium | 837mg | 35% |
| Potassium | 590mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 522mg | 52% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
22 reviews
Good
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