Chili Mac Recipe

Ash Tyrrell

I just made this Chili Mac, and I have to tell you—it’s one of those comfort-food mashups that makes me want to hug my plate. The hearty chili flavors with creamy macaroni and cheese inside really hit the spot. I’ve always been a fan of the separate pots method, but combining them fully gave me extra satisfaction.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Ingredients Method Notes

Ingredients

1 lb ground beef 80% lean — this gives me good flavor without too much grease; leaner meat tends to dry out.
1 small onion diced — onion adds sweetness and depth; fresh is best.
½ cup bell pepper diced — I like red or green; bell pepper gives texture and balance.
3 cloves garlic diced — fresh garlic gives a sharper aroma than garlic powder.
~1.25 oz packet chili seasoning mix or homemade — it’s key to the chili flavor; homemade lets you control salt and heat.
1 tablespoon tomato paste — adds richness and a concentrated tomato flavor.
8 oz tomato sauce — gives body and saucy moisture to the chili.
14.5 oz can diced tomatoes undrained — the juice helps make the chili saucy; undrained keeps it juicy.
½ cup chicken broth or beef broth — for thinning and to build layers of flavor.
1 15- oz can kidney beans drained — adds protein plus texture; beans make it more filling.
Mac and Cheese Section
2 cups macaroni uncooked — I used elbow macaroni; cook just until al dente so it holds up later.
2 tablespoons butter — butter starts the roux; gives richness.
2 tablespoons flour — helps thicken cheese sauce; don’t let it brown too much.
½ cup heavy cream — for extra creaminess; makes a more luxurious sauce.
1 cup milk — lightens up the cream; gives enough liquid without making it runny.
½ teaspoon mustard powder — adds a subtle tang; boosts cheesy flavor.
¼ teaspoon onion powder — complements the fresh onions without overwhelming.
¼ teaspoon salt & ¼ teaspoon pepper — essential seasoning; I often adjust to taste.
½ teaspoon hot sauce — just a flavor booster; doesn’t necessarily make it “hot.”
1½ cups cheddar cheese shredded — freshly shredded melts smoother and tastes sharper.

Method

I start by browning ground beef with diced onion over medium-high heat for a few minutes until the meat is no longer pink and onions are softened. Then I drain off excess fat. I add diced bell pepper and garlic, cooking until softened. Next, I stir in the chili seasoning mix and tomato paste for about a minute so the spices bloom. After that I pour in tomato sauce, undrained diced tomatoes, and broth, bring it to a boil, then reduce to a simmer; while simmering I partially cover the pot and add kidney beans in the last 10 minutes.
While the chili is simmering, I cook pasta in salted boiling water until just al dente so it won’t fall apart later. I melt butter in a pot, whisk in flour and cook the roux for about 2 minutes. Then I add cream and milk gradually, stir in mustard powder, onion powder, salt, pepper, and hot sauce. Once it’s smooth, I fold in the freshly shredded cheddar cheese until everything is melted and silky. Finally I stir the pasta in.
Next I gently stir the chili into the mac & cheese (or vice versa) using a silicone spatula—how much chili you add is up to your preference. I pour into a baking dish if not already in an oven-proof pot. Then I top with extra shredded cheddar and bake in a 400 °F oven for about 5 minutes until the cheese is melted and just starting to golden. Garnish with fresh parsley.

Notes

I always shred the cheese fresh from a block because pre-shredded cheese often has anti-caking agents that affect the texture and melt.
I make the chili a little ahead of time—it lets the flavors deepen and makes the final dish richer.
I don’t overcook the macaroni; if it’s a little under al dente, it holds up better after baking or reheating.
I taste and adjust during the chili simmer—if it’s too acidic, a pinch of sugar helps; if weak, more seasoning or chili powder boosts it.