Description
This Chili Macaroni and Cheese recipe combines the bold flavors of a hearty chili with the creamy, cheesy comfort of macaroni. Perfect for busy weeknights or family dinners, this dish is easy to prepare and absolutely irresistible.
Ingredients
Scale
For the Chili:
- 1 lb (450g) ground beef
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (15 oz/425g) diced tomatoes
- 1 can (15 oz/425g) tomato sauce
- 1 cup (240ml) chicken broth
- 1 can (15 oz/425g) kidney beans, drained
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Macaroni and Cheese:
- 8 oz (225g) elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup (240ml) milk
- 1 cup (240ml) heavy cream
- 2 cups (200g) shredded cheddar cheese
- 1/2 tsp mustard powder
- Dash of hot sauce (optional)
- Salt and pepper to taste
Instructions
- Cook ground beef and onion in a pot until browned. Add bell pepper and garlic, cook until softened.
- Stir in tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook 2 minutes.
- Add diced tomatoes, tomato sauce, and chicken broth. Simmer for 15–20 minutes. Add kidney beans and simmer 10 more minutes.
- Meanwhile, cook macaroni according to package instructions.
- Make the cheese sauce by melting butter in a saucepan, whisking in flour, and gradually adding milk and cream until thickened.
- Stir in mustard powder, optional hot sauce, salt, and pepper. Remove from heat and mix in cheese until smooth.
- Combine chili with macaroni and cheese. Optionally, top with extra cheese and broil until bubbly.
Notes
- Adjust spice level by adding cayenne or reducing chili powder.
- Make it vegetarian by using plant-based meat and vegetable broth.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop and Broiler
- Cuisine: American