Chili Mac Recipe

Imagine a dish that combines the comforting warmth of chili with the creamy richness of macaroni and cheese. This Chili Mac and Cheese Bake is just that—a hearty, flavorful, and satisfying meal perfect for family dinners, potlucks, or even as a leftover lunch. With layers of savory chili, tender macaroni, and gooey melted cheese, this dish is a surefire crowd-pleaser that brings together the best of two comfort food classics.

Why You’ll Love This Recipe

This recipe is a must-try for several reasons. First, it offers the perfect balance between spice and creaminess, making it an ideal choice for anyone who loves bold flavors but still craves the comforting texture of mac and cheese. It’s also incredibly versatile—you can adjust the spice level, add extra veggies, or even swap out the proteins to suit your taste. Plus, it’s an all-in-one dish that’s easy to prepare and sure to impress. Whether you’re cooking for a busy weeknight or a special occasion, this Chili Mac and Cheese Bake will deliver on both flavor and satisfaction.

Ingredients Breakdown

Here’s what you’ll need to make this delicious dish:

For the Chili:

• 1 lb. ground beef (80% lean): The ideal fat content for a juicy, flavorful chili.
• 1 small onion, diced: Adds a sweet and savory base flavor.
• ½ cup bell pepper, diced: Provides a touch of sweetness and color.
• 3 cloves garlic, diced: For that essential aromatic flavor.
• 1.25 oz. packet chili seasoning mix: You can use store-bought or make your own for a more personalized flavor.
• 1 tablespoon tomato paste: Adds depth and richness to the chili.
• 8 oz. tomato sauce: Forms the base of the chili sauce.
• 14.5 oz. can diced tomatoes, undrained: Provides texture and a slight tang.
• ½ cup chicken broth: You can substitute with beef broth for a richer flavor.
• 1 15 oz. can kidney beans, drained: Adds heartiness and nutrition.

For the Mac and Cheese:

• 2 cups macaroni, uncooked: The foundation of the mac and cheese.
• 2 tablespoons butter: Essential for the roux that thickens the cheese sauce.
• 2 tablespoons flour: Used to create the roux for a smooth sauce.
• ½ cup heavy cream: Adds richness to the cheese sauce.
• 1 cup milk: Balances the cream for the perfect sauce consistency.
• ½ teaspoon mustard powder: Enhances the cheese flavor with a slight tang.
• ¼ teaspoon onion powder: Adds a subtle flavor boost to the sauce.
• ¼ teaspoon each: salt/pepper: Basic seasoning to taste.
• ½ teaspoon hot sauce: For a slight kick, but can be adjusted or omitted based on preference.
• 1 ½ cups cheddar cheese, shredded: The star of the cheese sauce, providing gooey goodness.

For Baking:

• 1 ½ cups cheddar cheese, shredded: Topping for a cheesy, golden crust.
• Fresh parsley, to garnish: Optional, but adds a fresh, vibrant finish.

this RECIPE

Step-by-Step Guide to Making Chili

1. Cook the Ground Beef:
In a large pot, cook and crumble the ground beef over medium-high heat for about 2 minutes. Add the diced onions and continue cooking for an additional 5 minutes, or until the beef is browned and the onions are softened. Make sure to drain any excess grease to avoid a greasy chili.

2. Add Vegetables and Garlic:
Stir in the diced bell peppers and garlic, cooking until the peppers are softened—about 4 minutes. This step builds the flavor base of the chili.

3. Incorporate the Seasonings:
Add the chili seasoning mix and tomato paste to the pot. Stir to combine and let it cook for about 1 minute. This allows the spices to bloom, intensifying their flavor.

4. Add Liquids and Tomatoes:
Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Partially cover the pot and let it simmer while you prepare the macaroni and cheese. Remember, the longer it simmers, the more the flavors will develop and the chili will thicken.

5. Add the Beans:
In the last 10 minutes of simmering, stir in the drained kidney beans. This gives the beans enough time to heat through without becoming too soft.

Preparing the Mac and Cheese

1. Preheat the Oven:
Preheat your oven to 400°F (200°C) to ensure it’s hot and ready when your dish is assembled.

2. Cook the Macaroni:
While the chili is simmering, bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until just al dente. Be careful not to overcook the pasta, as it will continue to cook in the oven. Drain the pasta and set it aside.

3. Make the Cheese Sauce:
In a large pot or Dutch oven, melt the butter over medium heat. Once the butter begins to foam slightly, whisk in the flour to form a roux. Stir continuously for 2 minutes to cook out the raw flour taste.

4. Add Cream and Milk:
Gradually add the heavy cream, stirring constantly to prevent lumps. Once incorporated, slowly add the milk, continuing to stir until the mixture is smooth. Bring it to a boil, then reduce the heat to a simmer.

5. Season the Sauce:
Stir in the mustard powder, onion powder, salt, pepper, and hot sauce. Reduce the heat to low and let the sauce thicken slightly.

6. Add the Cheese:
Gradually sprinkle in the shredded cheddar cheese, stirring until completely melted and smooth. This ensures a creamy, lump-free sauce.

7. Combine with Macaroni:
Add the drained macaroni to the cheese sauce and stir until the pasta is fully coated. For an extra cheesy mac and cheese, you can use slightly less pasta, allowing the sauce to remain plentiful.

Combining Chili and Macaroni

1. Mix the Chili and Macaroni:
Carefully combine the prepared chili with the macaroni and cheese in the pot or a large mixing bowl. You can adjust the ratio to your liking—whether you prefer more chili or more mac and cheese. Use a silicone spatula to gently fold the ingredients together, ensuring even distribution.

2. Prepare for Baking:
Transfer the mixture into a large baking dish. Spread it out evenly to ensure a consistent bake.

Baking and Final Touches

1. Add the Topping:
Sprinkle the remaining 1 ½ cups of shredded cheddar cheese evenly over the top of the chili-mac mixture. This will create a golden, bubbly crust as it bakes.

2. Bake the Dish:
Place the baking dish in the preheated oven and bake uncovered for about 5 minutes, or until the cheese is fully melted and slightly golden. Keep an eye on it to avoid burning.

3. Garnish and Serve:
Once baked, remove the dish from the oven and garnish with fresh parsley if desired. This adds a pop of color and a hint of freshness to the rich dish. Serve immediately while hot and enjoy!

Serving Suggestions

This Chili Mac and Cheese Bake is a hearty meal on its own, but you can serve it alongside a simple green salad or steamed vegetables for a more balanced meal. Cornbread or garlic bread would also make excellent side dishes to complement the rich, cheesy flavors.

Storing and Reheating Leftovers

If you have leftovers, allow the dish to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, you can use the microwave, but for best results, reheat it in the oven at 350°F (175°C) until warmed through. This helps maintain the dish’s texture and prevents the cheese from becoming greasy.

For longer storage, you can freeze individual portions of the Chili Mac and Cheese Bake in airtight containers for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven.

Recipe Variations and Swaps

• Cheese Varieties: Swap out the cheddar for a blend of cheeses like Monterey Jack, Gouda, or even pepper jack for a bit of spice.
• Protein Options: Instead of ground beef, try using ground turkey, chicken, or even plant-based meat substitutes.
• Add Vegetables: Enhance the nutritional value by adding corn, black beans, or even spinach to the chili.
• Spice Level: Adjust the hot sauce or add fresh jalapeños to increase the spice level if you prefer a spicier dish.

Common Mistakes to Avoid

• Overcooking the Pasta: Always cook the macaroni just until al dente, as it will cook further in the oven.
• Skipping the Roux: The roux is essential for a smooth cheese sauce. Be sure to cook it properly to avoid a floury taste.
• Adding Cheese All at Once: Gradually adding the cheese ensures it melts evenly and prevents clumping.

FAQ About Chili Mac and Cheese Bake

Can I make this dish ahead of time?
Yes! You can prepare the chili and mac and cheese separately, then combine them and store in the refrigerator for up to a day before baking.

What’s the best way to reheat this dish?
For best results, reheat in the oven at 350°F (175°C) until warmed through. The microwave works, but the oven will maintain the best texture.

Can I freeze leftovers?
Absolutely! Store portions in airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

Ready to dive into a plate of cheesy, hearty comfort? Try this Chili Mac and Cheese Bake recipe today! If you enjoyed it, don’t forget to share it with your friends and family. Be sure to subscribe to our blog for more delicious recipes and cooking tips.

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