This easy chili mac recipe is a comforting one-pot dinner combining hearty chili and creamy mac and cheese. Perfect for busy weeknights, it delivers rich flavors in every bite.
Author:Julia Royale
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:65 minutes
Yield:Serves 6
Category:Dinner
Method:Baked
Cuisine:American
Diet:Non-Vegetarian
Ingredients
Scale
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
1 tablespoon tomato paste
8 oz. tomato sauce
14.5 oz. can diced tomatoes undrained
½ cup chicken broth
1 15 oz. can kidney beans drained
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
1 ½ cups cheddar cheese shredded for baking
fresh parsley to garnish
Instructions
Brown ground beef in a large pot over medium heat.
Add diced onion, bell pepper, and garlic, cooking until softened.
Stir in chili seasoning mix, tomato paste, tomato sauce, diced tomatoes, chicken broth, and kidney beans.
Bring to a simmer and cook for 15 minutes.
Meanwhile, cook macaroni according to package instructions, drain well.
In a separate saucepan, melt butter, whisk in flour to create a roux.
Slowly add heavy cream and milk, stirring until thickened.
Add mustard powder, onion powder, salt, pepper, and hot sauce.
Stir in 1 ½ cups shredded cheddar cheese until melted.
Combine cheese sauce, cooked macaroni, and chili mixture.
Transfer to a baking dish, top with remaining cheddar cheese.
Bake at 350°F for 15 minutes until cheese is bubbly.
Garnish with fresh parsley and serve warm.
Notes
For a homemade chili seasoning mix, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper
Adjust hot sauce to taste for preferred heat level