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Chili Mac and Cheese Bake Recipe

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4.2 from 29 reviews

This hearty Chili Mac recipe combines savory ground beef chili with creamy macaroni and cheese for a comforting, crowd-pleasing meal. Simmered chili with flavorful spices blends perfectly with a luscious cheese sauce, baked with shredded cheddar for a gooey, golden top. Ideal for family dinners or gatherings, this dish yields 18 servings and packs rich flavors with satisfying textures.

Ingredients

For the Chili

  • 1 lbs. 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 seasoning blend)
  • 1 tablespoon tomato paste
  • 8 oz. tomato sauce
  • 14.5 oz. can diced tomatoes (undrained)
  • ½ cup chicken broth (can substitute beef broth)
  • 1 15 oz. can kidney beans, drained

For the Mac 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 pepper
  • ½ teaspoon hot sauce
  • 1 ½ cups cheddar cheese (shredded) for sauce
  • 1 ½ cups cheddar cheese (shredded) for topping

For Garnish

  • Fresh parsley

Instructions

  1. Make the Chili: In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes. Add diced onion and cook an additional 5 minutes until beef is browned and onions soften. Drain excess grease.
  2. Add Vegetables and Seasoning: Stir in diced bell peppers and garlic; cook for about 4 minutes until peppers soften. Mix in chili seasoning and tomato paste, cooking for 1 minute to combine flavors.
  3. Simmer the Chili: Add tomato sauce, undrained diced tomatoes, and chicken broth. Stir well and bring to a boil. Reduce heat so chili bubbles gently, partially cover, and let it simmer. Add drained kidney beans during the last 10 minutes of simmering to heat through.
  4. Prepare Macaroni and Cheese: Preheat oven to 400°F. Bring a large pot of salted water to a boil. Cook macaroni until just al dente per package instructions; drain well.
  5. Make Cheese Sauce: In a 4½ quart Dutch oven or large soup pot over medium heat, melt butter until foaming. Whisk in flour and stir continuously for 2 minutes to form a roux. Gradually add heavy cream in splashes while stirring, followed by milk, continuing to stir.
  6. Simmer Sauce and Season: Bring mixture to a boil, then reduce to a simmer. Add hot sauce, mustard powder, onion powder, salt, and pepper; stir to combine and reduce heat to low.
  7. Add Cheese: Sprinkle shredded cheddar cheese gradually into the sauce, stirring constantly until smooth and fully melted.
  8. Combine Macaroni with Cheese Sauce: Add drained macaroni to the cheese sauce and stir well. For a cheesier result, consider using slightly less pasta to allow room for cheese absorption.
  9. Combine Chili and Macaroni: Gently stir the prepared chili into the macaroni and cheese with a silicone spatula. You may combine all or part of the chili depending on your preferred ratio.
  10. Bake the Dish: Transfer mixture to an oven-safe dish if not already in one. Top with remaining 1½ cups shredded cheddar cheese and bake uncovered at 400°F for 5 minutes or until cheese melts and becomes bubbly.
  11. Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve hot.

Notes

  • If you prefer homemade chili seasoning, a blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper works well.
  • Be careful not to overcook the macaroni; cooking it al dente ensures it holds texture after baking.
  • For a spicier kick, adjust hot sauce to taste or add crushed red pepper flakes.
  • Leftover chili can be frozen separately for up to 3 months.
  • Using a large Dutch oven simplifies making the cheese sauce and macaroni in one vessel.

Find it online: https://justsosavory.com/chili-mac-and-cheese-bake-recipe/