Chili Mac Cheesy Bake (Print View)
Savory ground beef chili paired with creamy macaroni and baked with a golden cheddar crust.
# What You'll Need:
→ Chili
01 -
1 pound ground beef, 80% lean
02 -
1 small onion, diced
03 -
1/2 cup bell pepper, diced
04 -
3 cloves garlic, diced
05 -
1.25 ounces chili seasoning mix
06 -
1 tablespoon tomato paste
07 -
8 ounces tomato sauce
08 -
14.5 ounces canned diced tomatoes, undrained
09 -
1/2 cup chicken broth
10 -
1 can (15 ounces) kidney beans, drained
→ Mac and Cheese
11 -
2 cups elbow macaroni, uncooked
12 -
2 tablespoons butter
13 -
2 tablespoons all-purpose flour
14 -
1/2 cup heavy cream
15 -
1 cup milk
16 -
1/2 teaspoon mustard powder
17 -
1/4 teaspoon onion powder
18 -
1/4 teaspoon salt
19 -
1/4 teaspoon black pepper
20 -
1/2 teaspoon hot sauce
21 -
1 1/2 cups cheddar cheese, shredded
→ For Baking and Garnish
22 -
1 1/2 cups cheddar cheese, shredded
23 -
Fresh parsley, chopped, for garnish
# Directions:
01 -
In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes. Add diced onions and continue cooking for 5 minutes, or until beef is browned and onions are tender. Drain excess fat.
02 -
Add diced bell pepper and garlic to the pot and cook for 4 minutes, or until peppers are softened.
03 -
Stir in chili seasoning mix and tomato paste, cooking for 1 minute. Add tomato sauce, undrained diced tomatoes, and chicken broth. Stir well and bring to a boil. Reduce heat to maintain a gentle simmer, partially covered, while preparing macaroni and cheese. Add drained kidney beans to the pot during the final 10 minutes of simmering.
04 -
Preheat the oven to 400° Fahrenheit. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until just al dente. Drain and set aside.
05 -
In a large Dutch oven or soup pot, melt butter over medium heat until foaming. Whisk in flour and stir constantly for 2 minutes. Gradually add heavy cream and milk, stirring continuously, then bring the mixture to a boil. Reduce heat to a simmer.
06 -
Add mustard powder, onion powder, salt, black pepper, and hot sauce to the sauce. Reduce heat to low. Gradually add shredded cheese, stirring until melted and smooth.
07 -
Add drained macaroni to the cheese sauce, stirring until evenly coated. For a creamier texture, slightly reduce the amount of pasta.
08 -
Gently fold the prepared chili into the macaroni and cheese mixture to your preferred ratio.
09 -
Transfer the combined mixture to a baking dish if desired. Top with 1 1/2 cups shredded cheddar cheese. Bake uncovered for 5 minutes or until the cheese is fully melted. Garnish with chopped fresh parsley before serving.
# Notes:
01 -
Allowing the chili to simmer longer enhances both thickness and flavor depth.
02 -
Use freshly grated cheddar for optimal melt and texture in the cheese sauce.
03 -
Chili can be prepared ahead and frozen for later use.