Chili Mac Cheddar Bake (Printable View)
Spicy beef chili meets macaroni, all baked with golden cheddar for a hearty, flavorful dinner.
# Ingredient List:
→ Chili
01 -
1 pound ground beef, 80% lean
02 -
1 small onion, diced
03 -
1/2 cup bell pepper, diced
04 -
3 cloves garlic, minced
05 -
1.25 ounces chili seasoning mix
06 -
1 tablespoon tomato paste
07 -
8 ounces tomato sauce
08 -
14.5 ounces canned diced tomatoes, undrained
09 -
1/2 cup chicken broth
10 -
1 can (15 ounces) kidney beans, drained
→ Mac and Cheese
11 -
2 cups uncooked elbow macaroni
12 -
2 tablespoons unsalted butter
13 -
2 tablespoons all-purpose flour
14 -
1/2 cup heavy cream
15 -
1 cup whole milk
16 -
1/2 teaspoon mustard powder
17 -
1/4 teaspoon onion powder
18 -
1/4 teaspoon salt
19 -
1/4 teaspoon ground black pepper
20 -
1/2 teaspoon hot sauce
21 -
1 1/2 cups cheddar cheese, shredded
→ For Baking
22 -
1 1/2 cups cheddar cheese, shredded
23 -
Fresh parsley, chopped, for garnish
# Preparation Steps:
01 -
Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add diced onion and cook for an additional 5 minutes, until beef is browned and onions are softened. Drain excess fat.
02 -
Add diced bell pepper and minced garlic to the pot. Cook, stirring, until the peppers soften, about 4 minutes. Stir in chili seasoning and tomato paste; cook for 1 minute.
03 -
Incorporate tomato sauce, canned diced tomatoes with their juices, and chicken broth. Mix well and bring to a boil, then lower the heat to maintain a gentle simmer. Partially cover and let it simmer while preparing macaroni and cheese. During the last 10 minutes, stir in the drained kidney beans. The chili will thicken as it cooks.
04 -
Set oven to 400°F to prepare for final baking.
05 -
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until just al dente. Drain thoroughly.
06 -
Melt butter in a 4 1/2-quart Dutch oven or deep saucepan over medium heat until foamy. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually pour in heavy cream, whisking, then slowly add milk. Stir until the mixture comes to a boil; reduce heat and simmer.
07 -
Stir in mustard powder, onion powder, salt, black pepper, and hot sauce. Reduce heat to low. Sprinkle in shredded cheddar cheese in batches, stirring continuously, until cheese is fully melted and sauce is smooth.
08 -
Add drained macaroni to the cheese sauce and fold gently to combine.
09 -
Gently fold the prepared chili into the macaroni and cheese mixture using a silicone spatula, adjusting ratio to taste.
10 -
Top the mixture with 1 1/2 cups shredded cheddar cheese. Bake uncovered for 5 minutes, or until the cheese is melted and bubbly.
11 -
Remove from the oven and sprinkle with chopped fresh parsley if desired. Serve hot.
# Supplementary Details:
01 -
For extra creamy texture, slightly reduce the amount of pasta or increase the cheese for a richer sauce.