Chili Mac and Cheese Bake Recipe

Ingredients

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 chili seasoning: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp paprika, ½ tsp salt, ¼ tsp pepper, 1 pinch cayenne)
• 1 tablespoon 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

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 Baking

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

Instructions

1. Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add diced onions and cook for 5 more minutes until beef is browned and onions softened. Drain excess grease.
2. Add diced bell peppers and garlic to the pot, cooking until peppers soften, about 4 minutes. Stir in chili seasoning mix and tomato paste, cooking for 1 minute to combine flavors.
3. Pour in tomato sauce, undrained diced tomatoes, and chicken broth. Stir well, bring to a boil, then reduce heat to a gentle simmer partially covered. Let simmer while preparing mac and cheese, adding drained kidney beans in the last 10 minutes of simmering to heat through.
4. Preheat oven to 400° F. Begin boiling salted water for macaroni. Cook macaroni according to package instructions until just al dente. Drain and set aside.
5. Melt butter in a large Dutch oven or soup pot over medium heat until foaming. Whisk in flour and continuously stir for 2 minutes to make a roux. Slowly add heavy cream in splashes while stirring, followed by milk in the same manner. Bring mixture to a boil, then reduce heat to simmer. Stir in hot sauce, mustard powder, onion powder, salt, and pepper.
6. Gradually sprinkle shredded cheddar cheese into the sauce while stirring continuously until the sauce is smooth and fully combined.
7. Add drained macaroni to the cheese sauce and stir gently to coat the noodles evenly.
8. Add the prepared chili to the macaroni and cheese mixture, gently folding with a silicone spatula to combine. Adjust ratio of chili to mac and cheese according to preference.
9. Transfer combined chili mac mixture into a baking dish if not already in oven-safe pot. Sprinkle the top evenly with 1 ½ cups shredded cheddar cheese. Bake uncovered at 400° F for 5 minutes or until cheese is melted and bubbly.
10. Remove from oven, garnish with fresh parsley if desired, and serve warm.

Notes

• Shred cheese from a block for best melt and flavor; Cracker Barrel Sharp Yellow Cheese is recommended.
• Monterey Jack cheese can be added for a creamier texture and mild flavor.
• Beans can be omitted or substituted with drained, rinsed black beans if preferred.
• Hot sauce is a subtle flavor enhancer and won’t make the mac and cheese spicy; Texas Pete is recommended, with Frank’s hot sauce as an alternative.
• Cornbread or chili cornbread casserole pairs excellently as a side dish with this recipe.
• This recipe can be made a day or two ahead; chili can be refrigerated separately and reheated on stovetop before combining.
• Assemble entire dish without cheese topping ahead of time; store in fridge and bake the cheese topping just before serving.
• Store leftovers in an airtight container refrigerated up to 3 days or freeze for longer storage; avoid overcooking pasta to prevent mushiness on reheating.
• Estimated nutritional info is per 1 cup serving, with approximately 18 cups total yield.