Description

This homemade creamy chili mac combines flavorful ground beef chili with a rich, cheesy mac and cheese, baked to perfection and topped with shredded cheddar and fresh parsley for a comforting, hearty meal that’s perfect for any family dinner or casual gathering.

Ingredients

For the Chili

- 1 lb ground beef (80% lean) - 1 small onion, diced - 1/2 cup bell pepper, diced - 3 cloves garlic, minced - 1.25 oz packet chili seasoning mix - 1 tbsp tomato paste - 8 oz tomato sauce - 14.5 oz can diced tomatoes (undrained) - 1/2 cup chicken broth - 1 (15 oz) can kidney beans, drained

For the Mac and Cheese

- 2 cups macaroni, uncooked - 2 tbsp butter - 2 tbsp flour - 1/2 cup heavy cream - 1 cup milk - 1/2 tsp mustard powder - 1/4 tsp onion powder - 1/4 tsp salt - 1/4 tsp pepper - 1/2 tsp hot sauce - 1 1/2 cups cheddar cheese, shredded

For Baking

- 1 1/2 cups cheddar cheese, shredded - Fresh parsley, for garnish (optional)

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Instructions

Cook and crumble the ground beef: Heat a large pot over medium-high heat. Add the ground beef and cook for about 2 minutes, then crumble with a spoon and continue cooking until browned and cooked through. Add diced onions and cook for 5 minutes until softened. Drain excess grease.
Add peppers and garlic: Stir in diced bell peppers and minced garlic, cooking for about 4 minutes until peppers are tender.
Season and simmer: Stir in chili seasoning mix and tomato paste, cooking for 1 minute. Add tomato sauce, diced tomatoes with juices, and chicken broth. Bring to a boil, then reduce heat to low, partially cover, and simmer for about 30 minutes, adding kidney beans in the last 10 minutes of cooking.
Prepare macaroni: While the chili simmers, preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Cook macaroni until al dente according to package instructions, then drain and set aside.
Make cheese sauce: Melt butter in a large pot or Dutch oven over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in heavy cream and milk, bringing to a boil. Reduce heat, stir in mustard powder, onion powder, salt, pepper, and hot sauce. Gradually add shredded cheddar cheese until smooth and creamy.
Combine macaroni and cheese: Add drained macaroni to cheese sauce, stirring to coat evenly.
Mix chili with mac and cheese: Gently stir the chili into the macaroni and cheese mixture. Transfer everything to an oven-safe dish if needed.
Bake: Top with 1 1/2 cups shredded cheddar cheese. Bake uncovered for 5 minutes until cheese melts and bubbles. Garnish with chopped parsley if desired and serve hot.

Notes

Cheese Tip: Shred cheese from a block for better melting and flavor. Monterey Jack can be a good substitute for cheddar.
Beans: Feel free to omit or substitute kidney beans with black beans based on preference.
Hot Sauce: Adds flavor depth without spiciness; Texas Pete or Frank’s Hot Sauce work well.
Serving Suggestion: Serve with cornbread or a fresh green salad for a complete meal.

Nutrition

Serving Size: 1 cup
Calories: 440 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 29 g
Fiber: 4 g
Protein: 23 g
Cholesterol: 90 mg