Description
Chili Mac combines the flavors of chili with creamy mac and cheese for a hearty and satisfying dish.
Ingredients
Units
Scale
Chili
- 1 lbs. ground beef, 80% lean
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 3 cloves garlic, diced
- 1.25 oz. packet chili seasoning mix
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes
- 1/2 cup chicken broth
- 1 15 oz. can kidney beans
Mac and Cheese
-
- 2 cups macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon each: salt/pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups cheddar cheese
For Baking
-
- 1 1/2 cups cheddar cheese
- Fresh Parsley, to garnish
Instructions
- Cook Ground Beef: In a large skillet, cook ground beef, onion, bell pepper, and garlic until beef is browned.
- Add Ingredients: Stir in chili seasoning mix, tomato paste, tomato sauce, diced tomatoes, chicken broth, and kidney beans. Simmer for 15 minutes.
- Cook Macaroni: Cook macaroni according to package instructions. Drain and set aside.
- Make Cheese Sauce: In a separate pot, melt butter, stir in flour, then add cream, milk, mustard powder, onion powder, salt, pepper, and hot sauce. Stir in cheddar cheese until melted.
- Combine: Mix cooked macaroni with cheese sauce, then pour chili over the mac and cheese mixture in a baking dish.
- Bake: Top with more cheddar cheese and bake at 350°F until bubbly and golden brown. Garnish with parsley before serving.
Notes
- You can use homemade chili seasoning mix instead of the packet for a more personalized flavor.
- Feel free to customize the level of spiciness by adjusting the amount of hot sauce or adding in jalapenos.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg