Print

Chili Mac Recipe: Easy, Cheesy, and Amazingly Delicious

chili mac casserole with cheese topping
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chili Mac and Cheese recipe has hearty homemade chili combined with creamy macaroni and cheese. This meal mashup makes a great dinner idea, potluck recipe, or game day food!

Ingredients

Scale

For the Chili:

  • 1 lb ground beef (80% lean)

  • 1 small onion, diced

  • ½ cup bell pepper, diced

  • 3 garlic cloves, minced

  • 1.25 oz chili seasoning packet (or homemade seasoning blend—see below)

  • 1 tbsp tomato paste

  • 8 oz tomato sauce

  • 14.5 oz can diced tomatoes (undrained)

  • ½ cup chicken broth (or beef broth)

  • 15 oz can kidney beans, drained

For the Mac and Cheese:

  • 2 cups uncooked macaroni

  • 2 tbsp butter

  • 2 tbsp flour

  • ½ cup heavy cream

  • 1 cup milk

  • ½ tsp mustard powder

  • ¼ tsp onion powder

  • ¼ tsp salt and pepper

  • ½ tsp hot sauce

  • 1½ cups shredded cheddar cheese

For Baking:

  • 1½ cups shredded cheddar cheese

  • Fresh parsley (optional, for garnish)

Homemade Chili Seasoning Option:

  • 2 tsp chili powder

  • 1 tsp cumin

  • 1 tsp dried oregano

  • ½ tsp paprika

  • ½ tsp salt

  • ¼ tsp pepper

  • Pinch of cayenne

Instructions

1. 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.

2. 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.

3. Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce to a gentle simmer. Cover partially and simmer while preparing macaroni and cheese. Add kidney beans during the last 10 minutes.

4. Preheat oven to 400°F (204°C).

5. Boil salted water and cook macaroni until just al dente. Drain and set aside.

6. In a Dutch oven, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Add heavy cream and milk gradually, stirring constantly.

7. Bring to a boil, then reduce to a simmer. Stir in hot sauce and seasonings. Reduce heat to low.

8. Gradually stir in shredded cheese until smooth. Add drained macaroni and stir to coat.

9. Add the chili to the macaroni and stir to combine. Adjust the ratio to preference.

10. Top with shredded cheddar cheese and bake uncovered for 5 minutes, or until melted. Garnish with parsley and serve.

Notes

Shred cheese from a block for best texture and flavor. Monterey Jack is a great addition. Beans can be omitted or swapped with black beans. Cornbread is a great side dish. For make-ahead, prepare chili or the full casserole in advance and refrigerate. Leftovers freeze well; avoid overcooking pasta for best results.

Find it online: https://cookingwithramsay.com/chili-mac/