Chili Mac
A cozy comfort dish that combines the bold flavors of chili with the creamy indulgence of macaroni and cheese. Hearty, cheesy, and perfect for family dinners or gatherings.
Equipment
- Large Pot
- Saucepan
- Spatula
Ingrédients
- 1 lb ground beef (80% lean)
- 1 small onion diced
- 1/2 cup bell pepper diced
- 3 cloves garlic minced
- 1.25 oz chili seasoning mix
- 8 oz tomato sauce
- 1 can diced tomatoes 14.5 oz, undrained
- 2 cups macaroni (uncooked)
- 1 1/2 cups cheddar cheese shredded
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 1 cup milk
Instructions
- Prepare and measure all ingredients, chop vegetables, and set up cooking tools.
- In a large pot, brown the ground beef over medium heat for 5–7 minutes, breaking it apart with a spatula.
- Add diced onion, bell pepper, and garlic. Sauté for 3–4 minutes until softened.
- Stir in chili seasoning mix, coating beef and vegetables evenly.
- Add tomato sauce and diced tomatoes with their juices. Stir and bring to a simmer for 5 minutes.
- Mix in uncooked macaroni. Simmer 15–20 minutes, stirring occasionally. Optional: add beans for more texture.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth.
- Gradually whisk in heavy cream and milk, stirring until thickened.
- Add shredded cheddar cheese to the sauce and stir until fully melted.
- Combine cheese sauce with chili-macaroni mixture. Stir well and season to taste.
- Serve hot in bowls with extra cheese, sour cream, or green onions. Alternatively, bake at 350°F (175°C) for 20 minutes with extra cheese on top until bubbly and golden.
Notes
You can make Chili Mac vegetarian by substituting beans for beef and using plant-based milk and cheese. It also reheats and freezes well.