Chili Mac and Cheese
A hearty and comforting dish that combines the savoury flavours of chili with creamy macaroni and cheese. Perfect for a cosy family dinner or a crowd-pleasing meal.
Nutrition
Calories: 450cal
Carbohydrate: 45g
Protein: 22g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
6 Servings
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef (or turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon mustard powder (optional)
- 1/2 cup shredded cheese (optional, for topping)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Bring a medium saucepan of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the onion and garlic and sauté for 2–3 minutes, or until softened.
- Add the diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine and let simmer for 10 minutes.
- In the same saucepan used for the macaroni, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to create a roux. Gradually add the milk, whisking until smooth. Bring the mixture to a simmer and cook until slightly thickened.
- Remove the saucepan from heat and stir in the shredded cheddar cheese and mustard powder (if using). Season with salt and pepper to taste.
- Add the cooked macaroni to the skillet with the chili and mix until well combined. Stir in the cheese sauce until everything is evenly coated.
- Preheat your oven to 375°F (190°C). Transfer the chili mac and cheese to a greased baking dish. Sprinkle the top with additional shredded cheese and bake for 10–15 minutes, or until bubbly and golden.
- Garnish with chopped parsley if desired and serve warm.
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