Description
Two comfort food classics, one epic dish—chili meets mac and cheese in a cheesy, hearty bake that hits every craving. Loaded with ground beef, beans, creamy cheese sauce, and baked to bubbly perfection, this dish is a family favorite that feeds a crowd and makes everyone happy at the table.
Ingredients
Chili:
2 lbs ground beef (80% lean)
2 small onions, diced
1 cup bell pepper, diced
6 cloves garlic, diced
2 (1.25 oz) packets chili seasoning mix (or homemade)
2 tbsp tomato paste
16 oz tomato sauce
2 (14.5 oz) cans diced tomatoes, undrained
1 cup chicken broth (or beef broth)
2 (15 oz) cans kidney beans, drained
Mac and Cheese:
4 cups macaroni, uncooked
4 tbsp butter
4 tbsp flour
1 cup heavy cream
2 cups milk
1 tsp mustard powder
½ tsp onion powder
½ tsp each: salt & pepper
1 tsp hot sauce
3 cups cheddar cheese, shredded
For Baking:
3 cups cheddar cheese, shredded
Fresh parsley, chopped (for garnish)
Instructions
Make the chili: In a large pot, brown ground beef with onion and bell pepper. Drain excess fat. Add garlic and cook 1 min. Stir in seasoning, tomato paste, tomato sauce, diced tomatoes, broth, and beans. Simmer for 20–25 mins.
Cook pasta: Meanwhile, cook macaroni in salted water until al dente. Drain and set aside.
Make cheese sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 min. Gradually add cream and milk, whisking constantly. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Add 3 cups cheese and stir until melted.
Combine: Stir cheese sauce into pasta. Then fold in the chili.
Bake: Transfer mixture to a greased 9×13 baking dish. Top with 3 cups cheddar. Bake at 375°F (190°C) for 15–20 mins until bubbly and golden.
Garnish & serve: Sprinkle with parsley and serve hot.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 580 / serving
- Sugar: 6g / serving
- Fat: 32g / serving
- Carbohydrates: 40g / serving
- Fiber: 5g / serving
- Protein: 35g / serving