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Chili Mac with Cheddar Cheese Recipe

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3.9 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 18 servings

Description

This hearty Chili Mac recipe combines a flavorful beef chili with creamy macaroni and cheese for an indulgent, satisfying meal perfect for feeding a crowd. Ground beef cooked with onions, peppers, garlic, and chili seasoning simmers in a rich tomato base with kidney beans, while a homemade cheese sauce with cheddar melts into tender macaroni. Finished with a baked cheddar topping and fresh parsley garnish, this dish melds the best of chili and mac and cheese in one comforting casserole.

Ingredients

For the Chili

  • 1 lb. ground beef (80% lean)
  • 1 small onion, diced
  • ½ cup bell pepper, diced
  • 3 cloves garlic, diced
  • 1.25 oz. packet chili seasoning mix (or homemade chili seasoning blend)
  • 1 tablespoon tomato paste
  • 8 oz. tomato sauce
  • 14.5 oz. can diced tomatoes (undrained)
  • ½ cup chicken broth (or beef broth)
  • 1 15 oz. can kidney beans, drained

For the Macaroni 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 (plus extra for topping)

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook the Ground Beef and Vegetables: In a large pot over medium-high heat, cook and crumble 1 lb. ground beef for 2 minutes. Add diced onion and cook another 5 minutes until beef is browned and onions are soft. Drain excess grease.
  2. Sauté Peppers and Garlic: Add diced bell pepper and garlic to the pot, cooking for about 4 minutes until peppers are softened. Stir in chili seasoning mix and tomato paste and cook for 1 minute to release flavors.
  3. Simmer the Chili: Pour in tomato sauce, undrained diced tomatoes, and chicken broth. Stir well and bring to a boil. Reduce heat to maintain a gentle simmer. Cover partially and let it simmer to thicken and develop flavor. Add drained kidney beans about 10 minutes before finishing the chili.
  4. Preheat Oven and Boil Pasta: Set oven to 400°F (204°C). Bring a pot of salted water to boil. Once boiling, add macaroni and cook according to package instructions until just al dente. Drain and set aside.
  5. Prepare Cheese Sauce: In a 4½ quart Dutch oven or large pot, melt butter over medium heat until foamy. Whisk in flour and cook continuously for 2 minutes to make a roux. Gradually whisk in heavy cream and milk in splashes, stirring continuously to avoid lumps. Bring to a boil, then reduce to a simmer.
  6. Season and Add Cheese: Stir in hot sauce, mustard powder, onion powder, salt, and pepper. Lower the heat and gradually add shredded cheddar cheese, stirring constantly until smooth and creamy.
  7. Combine Macaroni and Cheese Sauce: Add drained macaroni to the cheese sauce and stir gently to fully coat the pasta. For a cheesier result, you can reduce pasta slightly as noodles absorb more sauce over time.
  8. Combine Chili and Macaroni: Add the prepared chili to the macaroni and cheese and gently fold together using a silicone spatula. You may add all or part of the chili depending on your preference.
  9. Bake with Cheese Topping: Transfer the combined chili macaroni mixture to an ovenproof dish if not already in one. Sprinkle 1 ½ cups shredded cheddar cheese evenly on top. Bake uncovered at 400°F for about 5 minutes, or until the cheese on top is melted and bubbly.
  10. Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot.

Notes

  • You can use homemade chili seasoning instead of the packet by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste.
  • The longer the chili simmers, the thicker and more flavorful it becomes.
  • Drain the kidney beans well before adding them to avoid excess liquid in the chili.
  • Use sharp cheddar for best flavor in the cheese sauce and topping.
  • This recipe serves 18, making it excellent for large families or meal prep.
  • Leftover chili can be frozen for future use.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chili-mac-with-cheddar-cheese-recipe/