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The Ultimate Chili Mac Recipe: A Comfort Food Mashup You’ll Love

Chili Mac
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Chili Mac is the ultimate comfort food mashup, combining the rich, hearty flavors of homemade chili with creamy, cheesy macaroni. This dish is perfect for a cozy family dinner, a potluck, or even game day gatherings. It’s easy to make, customizable, and sure to be a crowd-pleaser. Below, you’ll find step-by-step instructions, helpful tips, and nutritional information to guide you through making this delicious meal.

Ingredients

Scale

For the Chili:

  • 1 lb. ground beef (80% lean)
  • 1 small onion, diced
  • ½ cup bell pepper, diced
  • 3 cloves garlic, minced
  • 1.25 oz. packet chili seasoning mix (or use homemade seasoning, see notes)
  • 1 tbsp 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 Mac and Cheese:

  • 2 cups macaroni, uncooked
  • 2 tbsp butter
  • 2 tbsp flour
  • ½ cup heavy cream
  • 1 cup milk
  • ½ tsp mustard powder
  • ¼ tsp onion powder
  • ¼ tsp each salt and pepper
  • ½ tsp hot sauce (e.g., Texas Pete or Frank’s)
  • 1 ½ cups cheddar cheese, shredded

For Baking:

  • 1 ½ cups cheddar cheese, shredded
  • Fresh parsley, for garnish

Instructions

1. Make the Chili:

  1. In a large pot, cook and crumble the ground beef over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is browned and the onions are softened. Drain excess grease.
  2. Add the bell peppers and garlic, cooking until softened (about 4 minutes). Stir in the chili seasoning and tomato paste, cooking for 1 minute.
  3. Add the tomato sauce, diced tomatoes, and chicken broth. Stir well, bring to a boil, then reduce to a gentle simmer. Partially cover and let it simmer while you prepare the mac and cheese. Add the drained kidney beans during the last 10 minutes of simmering.

2. Make the Mac and Cheese:

  1. Preheat the oven to 400°F.
  2. Boil salted water for the macaroni. Cook the macaroni according to package instructions until just al dente. Drain and set aside.
  3. In a large pot or Dutch oven, melt the butter over medium heat. Once it begins to foam, whisk in the flour and cook for 2 minutes, stirring continuously.
  4. Gradually add the heavy cream and milk, stirring constantly. Bring to a boil, then reduce to a simmer.
  5. Stir in the hot sauce, mustard powder, onion powder, salt, and pepper. Reduce heat to low.
  6. Gradually add the shredded cheese, stirring until smooth and well-combined.
  7. Add the drained macaroni to the cheese sauce and stir to combine.

3. Combine the Chili & Macaroni:

  1. Add the chili to the mac and cheese, gently stirring to combine. Adjust the ratio to your preference (use all the chili or save some for later).
  2. Transfer the mixture to a baking dish and top with the remaining 1 ½ cups of shredded cheddar cheese.

4. Bake:

  1. Bake uncovered for 5 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley if desired.

Notes

  • Cheese: Shred your own cheese from a block for better melting and flavor. A mix of cheddar and Monterey Jack works well.
  • Beans: Omit the beans or substitute with black beans if preferred.
  • Hot Sauce: The hot sauce enhances flavor without adding heat. Use your favorite brand!
  • Make-Ahead: Prepare the chili 1-2 days in advance or assemble the entire dish (without baking) and refrigerate until ready to bake.

Nutrition

Find it online: https://recipes.swedishinarabic.net/the-ultimate-chili-mac-recipe-a-comfort-food-mashup-youll-love/