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.

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Préparation 15

Cuisson 40

Temps total 55

Portions: 6 bowls

Plat: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Préparation Notes

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

Équipement

Large Pot
Saucepan
Spatula

Préparation

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 et conservation

You can make Chili Mac vegetarian by substituting beans for beef and using plant-based milk and cheese. It also reheats and freezes well.