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This is pure coziness. You've got cheesy mac and beefy chili together in one bowl—it's comfy, filling, and nobody's going to complain about dinner tonight. The two mix for a bold, creamy dish that's awesome when you want something easy for dinner or need to make a crowd happy.
This started showing up at our table when my kids refused anything that wasn't macaroni. Mac and cheese sucked them in, the chili made it a meal, and now it's a cold-weather staple they beg for.
Tasty Ingredients
- Mustard powder: Puts a zippy pop in the cheesy sauce without taking over the flavors
- Bells peppers: Give crunch and lots of color while balancing out that creamy richness
- Hot sauce: Brings the right kick and wakes up the other flavors without getting too hot
- Heavy cream: Makes the mac extra silky and rich—totally worth it
- Lean ground beef: Adds the meaty bite but keeps things from being oily
- Kidney beans: Offer a good dose of protein plus some extra filling power
Simple Steps
- Bake Until Bubbly:
- Finish up by tossing on some more cheese, then stick it in the oven until everything's melted and bubbling. That stretchy cheese sure is hard to resist—just don’t let it burn!
- Combine Components:
- Mix your creamy mac and cheese together with the chili with a light hand so the noodles don’t get smashed. Want it heartier? Use more chili. Creamier? More mac. It’s up to you.
- Cook the Pasta:
- Throw macaroni in salty water and boil until it's just underdone. It’ll keep cooking later, so don’t let it go mushy. Drain it well—no one wants watery mac.
- Create the Cheese Sauce:
- Stir flour into melted butter to make a thick paste, but don’t let it get brown. Slowly pour in milk and cream while whisking all the time, so your sauce isn’t lumpy. Once it thickens, add seasonings and cheese a little at a time on low heat, so it stays smooth.
- Simmer the Chili:
- Pour in broth, tomato sauce, and the whole can of tomatoes (juice and all). Let it gently bubble with the lid half-off so it thickens up. Toss in kidney beans near the end so they won’t fall apart. Longer simmering makes deeper flavor, but you don't have to wait forever.
- Build the Chili Base:
- After beef and onions, add garlic and bell peppers, letting them soften. Stir in tomato paste and chili spices and let them cook a bit so there’s no raw taste. This makes a huge difference in flavor down the line.
- Brown the Beef and Aromatics:
- Start by tossing the beef in a big pot over medium-high heat. Once it starts to brown, add the onions and cook until both look ready (onions get soft and beef is browned). Drain out any extra fat, or your dinner might end up greasy.
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The chili spice blend really makes this meal sing. A store-bought packet works, but I usually throw together chili powder, cumin, oregano, plus a tiny bit of cinnamon for a nice twist—I got that idea from my grandma on Sunday nights at her place.
Time-Saving Prep
This one tastes even better after chilling out in the fridge overnight. Get everything prepped through mixing, stash in the fridge, and then when it’s time to eat, bake for around 20 minutes. Cheese on top should go right before baking so it stays gooey.
Switch It Up
There are so many ways to put your own spin on this. Swap the beef for turkey or even plant-based crumbles if you want to make it lighter or veggie. Throw in some pepper jack for a spicy punch, or smoked gouda if you're feeling fancy. Like heat? Add jalapeños or a sprinkle of cayenne. Don’t want meat? Extra beans and veggies work great, too.
Best Ways to Eat
Pair this dish with fresh salad and a sharp vinaigrette to cut some of that creamy goodness. Garlic bread is awesome for scooping up sauce. Set out help-yourself toppings like diced avocado, hot sauce, green onions, or sour cream and let everyone go wild with their bowl.
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Dive into this mashup of mac and chili—it's cozy crowd-pleaser every single time!
Frequently Asked Questions
- → Can I make this chili mac ahead of time?
Totally! Whip up the chili part and the mac and cheese up to two days before you want to eat. Just keep them in the fridge in separate containers. When it's dinnertime, toss them together, spread extra cheese over the top, and bake at 350°F for 20 to 25 minutes until it's hot and cheesy.
- → What can I substitute for kidney beans?
No big deal—swap kidney beans for chickpeas, pinto, or black beans. Not a bean fan? Skip ‘em and toss in some corn or zucchini for crunch and color.
- → How spicy is this chili mac?
This one’s got a gentle heat from chili seasoning and a little hot sauce. Want it mild? Cut back or leave out the hot sauce, and use mild chili powder. Crave more kick? Throw in jalapeños, some cayenne, or give it another splash of hot sauce.
- → Can I freeze leftover chili mac?
Yep, it freezes just fine. Let the leftovers cool, pack in freezer-safe containers or bags, and freeze for three months tops. Pop it in the fridge overnight to thaw, then microwave or oven to heat back up at 350°F.
- → What sides pair well with chili mac?
This dish does it all, but if you want more, serve it up with a green salad, garlic bread, or some steamed broccoli. For fun, add corn chips, crunchy coleslaw, or warm jalapeño cornbread at get-togethers.
- → Can I make this dish in one pot?
Definitely! Cook your chili, then toss in dry macaroni and extra broth right into the same pot. Simmer until the pasta softens, sprinkle in the cheese, and stir till melted. It’s less cleanup, though the pasta will feel a bit different.