Chili Mac and Cheese (Print Version)
# Ingredients:
→ Chili
01 -
1 lbs. ground beef 80% lean
02 -
1 small onion, diced
03 -
1/2 cup bell pepper, diced
04 -
3 cloves garlic, diced
05 -
1.25 oz. packet chili seasoning mix
06 -
1 tablespoon tomato paste
07 -
8 oz. tomato sauce
08 -
14.5 oz. can diced tomatoes, undrained
09 -
1/2 cup chicken broth (can sub beef broth)
10 -
1 15 oz. can kidney beans, drained
→ Mac and Cheese
11 -
2 cups macaroni, uncooked
12 -
2 tablespoons butter
13 -
2 tablespoons 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 each: salt/pepper
19 -
1/2 teaspoon hot sauce
20 -
1 1/2 cups cheddar cheese, shredded
→ For Baking
21 -
1 1/2 cups cheddar cheese, shredded
22 -
Fresh Parsley to garnish
→ Homemade Chili Seasoning (Optional)
23 -
2 teaspoons chili powder
24 -
1 teaspoon ground cumin
25 -
1 teaspoon dried oregano
26 -
1/2 teaspoon paprika
27 -
1/2 teaspoon salt
28 -
1/4 teaspoon pepper
29 -
1 pinch cayenne
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don't overcook it.) Drain once cooked.
06 -
Melt the butter in a 4 1/2 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.
07 -
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.
08 -
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.)
09 -
Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.
10 -
Once combined, top with 1 1/2 cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!
# Notes:
01 -
Shred the cheese from a block as it will melt and taste much better than packaged shredded cheese
02 -
Monterey Jack Cheese makes a nice addition to the cheddar as well
03 -
The beans in the chili can be omitted if preferred
04 -
Black beans may be used instead of kidney beans
05 -
The hot sauce in the mac and cheese is used as a flavor enhancer and can't be tasted
06 -
Cornbread makes an excellent side dish
07 -
Make-Ahead Option 1: Make the chili 1-2 days ahead of time and store in the fridge until ready to serve
08 -
Make-Ahead Option 2: The entire recipe can be assembled without the cheese topping and stored in the fridge
09 -
Store in an airtight container and refrigerate for up to 3 days
10 -
Leftovers can be frozen and reheat well