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Chili Mac

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Everyday Culinary Delights 👩‍🍳

 

Chili Mac is a delightful combination of two beloved comfort foods: chili and macaroni and cheese. This hearty dish brings together the robust flavors of spicy, savory chili with the creamy, cheesy goodness of mac and cheese, creating a meal that is both satisfying and flavorful.

Combining chili and macaroni offers the best of both worlds, providing a rich, meaty base with a smooth, cheesy topping. The fusion is perfect for family dinners, potlucks, or cozy nights in, offering a comforting and filling option that is sure to please.

Ingredients

For the Chili:

  • Ground beef
  • Onion
  • Bell peppers (red, green, yellow)
  • Garlic
  • Tomato paste
  • Tomato sauce
  • Diced tomatoes
  • Chicken broth
  • Kidney beans
  • Chili powder
  • Cumin
  • Paprika
  • Oregano
  • Salt and pepper

For the Mac and Cheese:

  • Elbow macaroni
  • Butter
  • Flour
  • Heavy cream
  • Milk
  • Cheddar cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Salt and pepper

Optional Ingredients and Variations:

  • Hot sauce for added heat
  • Different beans (black beans, pinto beans)
  • Ground turkey or chicken instead of beef
  • Additional spices like cayenne pepper
  • Topping with green onions or sour cream

Step-by-Step Instructions

Preparing the Chili

  1. Cooking and Crumbling Ground Beef and Onions:
    • In a large pot or Dutch oven, cook the ground beef over medium heat until it’s browned. Break it into crumbles as it cooks.
    • Add diced onions and cook until they are softened.
  2. Adding Bell Peppers, Garlic, and Seasonings:
    • Stir in chopped bell peppers and minced garlic.
    • Add chili powder, cumin, paprika, oregano, salt, and pepper. Cook for a few minutes until the vegetables are tender and the spices are fragrant.
  3. Incorporating Tomato Paste, Tomato Sauce, Diced Tomatoes, and Chicken Broth:
    • Mix in tomato paste, stirring to coat the meat and vegetables.
    • Pour in tomato sauce, diced tomatoes, and chicken broth. Stir well to combine.
  4. Simmering and Adding Kidney Beans:
    • Bring the mixture to a simmer and let it cook for about 20 minutes to develop the flavors.
    • Add drained and rinsed kidney beans, simmer for another 10 minutes.

Making the Mac and Cheese

  1. Cooking the Macaroni:
    • Cook the elbow macaroni in a large pot of salted boiling water according to the package directions. Drain and set aside.
  2. Preparing the Roux with Butter and Flour:
    • In a separate pot, melt butter over medium heat.
    • Whisk in flour to form a roux, cooking for about 2 minutes until it is lightly browned.
  3. Adding Heavy Cream, Milk, and Seasonings:
    • Gradually whisk in heavy cream and milk, stirring constantly until the mixture is smooth and thickened.
    • Season with salt and pepper.
  4. Melting the Cheese and Combining with Macaroni:
    • Reduce the heat to low and stir in shredded cheddar, mozzarella, and parmesan cheese until melted and smooth.
    • Add the cooked macaroni to the cheese sauce and mix well to combine.

Combining Chili and Macaroni

  1. Mixing Chili into the Mac and Cheese:
    • Gently fold the prepared chili into the macaroni and cheese until evenly combined.
  2. Baking with Cheese Topping:
    • Preheat the oven to 350°F (175°C).
    • Transfer the mixture to a baking dish, sprinkle additional shredded cheese on top.
    • Bake for 20 minutes or until the cheese is melted and bubbly. For a golden crust, broil for the last few minutes.

Pro Tips

Shredding Cheese from a Block

Shred cheese from a block instead of using pre-shredded cheese. Freshly shredded cheese melts more smoothly and evenly, enhancing the creamy texture of the mac and cheese. Pre-shredded cheese often contains additives to prevent clumping, which can affect the texture and melting properties.

Adjusting the Bean Type or Omitting Beans

Feel free to substitute kidney beans with black beans, pinto beans, or any other preferred variety. If you’re not a fan of beans, you can omit them altogether without compromising the dish’s flavor.

Using Hot Sauce as a Flavor Enhancer

Add a few dashes of hot sauce to the chili for an extra kick. This can enhance the overall flavor without overpowering the dish. Choose your favorite hot sauce to customize the heat level to your liking.

Alternative Cheese Options

Experiment with different cheese combinations to find your preferred taste. Cheddar is classic, but you can try Monterey Jack, Gouda, or even a spicy Pepper Jack for added flavor. Mixing cheeses can also create a more complex and delicious cheese sauce.

Make-Ahead Methods

Preparing the Chili Ahead of Time

You can prepare the chili up to two days in advance. Cook the chili as directed, allow it to cool, and then store it in an airtight container in the refrigerator. This not only saves time but also allows the flavors to meld together, enhancing the taste.

Storing the Assembled Dish Without Baking

Assemble the Chili Mac up to the point before baking. Transfer the mixture to a baking dish, cover tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed.

Reheating Instructions

If you’ve made and stored the dish, reheat it by covering with foil and baking at 350°F (175°C) for 20-30 minutes or until heated through. For individual servings, microwave on medium power in one-minute intervals, stirring in between until thoroughly warmed.

Serving Suggestions

Pairing with Cheddar Bay Biscuits or No Knead Bread

Serve your Chili Mac with warm, buttery Cheddar Bay Biscuits or a crusty No Knead Bread. These breads complement the rich and hearty flavors of the dish, adding a satisfying texture and an extra layer of comfort.

Complementary Sides like Cornbread

Cornbread is another excellent side that pairs wonderfully with Chili Mac. Its slightly sweet flavor and crumbly texture balance the savory and spicy notes of the chili, making each bite a delightful experience.

Storage and Reheating

Refrigerating and Freezing Tips

Store leftover Chili Mac in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dish in individual portions using freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months.

Reheating Instructions to Avoid Overcooked Macaroni

To reheat, cover and bake refrigerated Chili Mac at 350°F (175°C) for 20-25 minutes. If frozen, thaw in the refrigerator overnight, then reheat. For microwave reheating, use medium power in one-minute intervals, stirring between to ensure even heating and prevent the macaroni from becoming mushy.

Nutritional Information

A typical serving of Chili Mac provides approximately:

  • Calories: 450-550 kcal
  • Protein: 25-30 grams
  • Carbohydrates: 40-50 grams
  • Fat: 20-25 grams
  • Fiber: 5-7 grams

These values can vary based on the specific ingredients and quantities used. The dish is a good source of protein from the meat and beans, carbohydrates from the pasta, and fat from the cheese and butter, making it a hearty and balanced meal option.

FAQs

Can I use a different type of meat?

Yes, you can substitute ground beef with ground turkey, chicken, or even a meat alternative like tofu or tempeh for a vegetarian option.

How can I make it spicier?

To increase the spice level, add more chili powder, cayenne pepper, or your favorite hot sauce. You can also include diced jalapeños or serrano peppers.

Can I use pre-shredded cheese?

While convenient, pre-shredded cheese contains anti-caking agents that can affect melting. For the best texture and flavor, shred cheese from a block.

What other beans can I use?

You can use black beans, pinto beans, or cannellini beans. Each variety adds a unique flavor and texture to the dish.

How do I prevent the macaroni from becoming mushy?

To avoid mushy macaroni, cook the pasta al dente. After draining, rinse it with cold water to stop the cooking process and then add it to the cheese sauce just before baking.

Conclusion

Chili Mac is a versatile and comforting dish that combines the best of chili and macaroni and cheese. This recipe can be easily customized with different meats, beans, and spices to suit your preferences. Whether you prefer it mild or spicy, meaty or vegetarian, Chili Mac offers endless possibilities for delicious variations. We encourage you to experiment with the recipe and make it your own. Share your results and feedback with us—we’d love to hear how you enjoyed your Chili Mac and any unique twists you added!

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Chili Mac


  • Author: Christine

Description

Chili Mac is a comforting and hearty dish that combines the bold flavors of chili with the creamy richness of macaroni and cheese. Perfect for a family dinner or a cozy night in, this recipe brings together the best of both worlds, making it a crowd-pleaser that’s easy to prepare and even easier to enjoy.


Ingredients

Scale

Chili

  • 1 lbs. ground beef80% lean
  • 1 small oniondiced
  • ½ cup bell pepperdiced
  • 3 cloves garlicdiced
  • 1.25 oz. packet chili seasoning mixsee notes for homemade seasoning
  • 1 tablespoon tomato paste
  • 8 oz. tomato sauce
  • 14.5 oz. can diced tomatoesundrained
  • ½ cup chicken brothcan sub beef broth
  • 1 15 oz. can kidney beans, drained

Mac and Cheese

  • 2 cups macaroniuncooked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup heavy cream
  • 1 cup milk
  • ½ teaspoon mustard powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon each: salt/pepper
  • ½ teaspoon hot sauce
  • 1 ½ cups cheddar cheeseshredded

For Baking

  • 1 ½ cups cheddar cheeseshredded
  • Fresh Parsleyto garnish

Instructions

Make the Chili

  • Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.
  • Add the bell peppers and the garlic and cook until the peppers are softened, about 4 minutes. Add the seasoning and tomato paste and stir to combine. Cook for 1 minute.
  • Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it’s bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.

Make the Mac and Cheese

  • Preheat oven to 400° F.
  • Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil. Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.) Drain once cooked.
  • Melt the butter in a 4 ½ quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
  • Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low.
  • Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.
  • Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)

Combine the Chili & Macaroni

  • Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.

Bake

  • Once combined, top with 1 ½ cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!

Notes

  • Cheese: For the best texture, shred cheese from a block rather than using pre-shredded varieties.
  • Beans: Feel free to substitute or omit beans based on your preference.
  • Heat: Adjust the spice level by adding more chili powder, cayenne pepper, or hot sauce.
  • Pasta: Cook macaroni al dente to prevent it from becoming mushy during baking.

 

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