Can I make Chili Mac and Cheese ahead of time?

Yes. Prepare the chili and macaroni mixture, transfer it to a baking dish, and let it cool. Cover and refrigerate it for up to 24 hours. Store the topping cheese separately. Before baking, let the dish sit at room temperature while the oven heats. Stir in a small splash of milk or broth if the mixture looks too thick, add the cheese, cover with foil, and bake at 350°F until heated through. Remove the foil during the final few minutes so the cheese melts.

Can I use a different meat or beans?

Yes. You can replace the ground beef with ground turkey, ground chicken, or mild Italian sausage. For a vegetarian version, omit the meat, use vegetable broth, and add another can of beans. Pinto beans, black beans, cannellini beans, and kidney beans all work well. Drain and rinse canned beans before adding them, and keep the total amount close to 15 ounces for the best texture.

How can I make Chili Mac and Cheese less spicy?

Use mild chili seasoning and reduce or omit the hot sauce. Choose mild cheddar instead of pepper jack or extra-sharp cheddar. You can also stir in extra milk, cream, cooked macaroni, or shredded cheese to soften the heat. Serve sour cream on top and keep jalapeños, cayenne, chipotle peppers, and crushed red pepper as optional toppings.

Chili Mac and Cheese: 7 Easy Comfort-Food Tips

Description

Chili Mac and Cheese combines seasoned ground beef chili, kidney beans, tender macaroni, and a creamy cheddar sauce. A final layer of melted cheese makes this comforting baked dinner perfect for family meals, potlucks, and game day gatherings.

Ingredients

1 pound 80% lean ground beef
1 small onion, diced
1/2 cup bell pepper, diced
3 garlic cloves, minced
1 packet chili seasoning mix, 1.25 ounces
1 tablespoon tomato paste
1 can tomato sauce, 8 ounces
1 can diced tomatoes, 14.5 ounces, undrained
1/2 cup chicken broth or beef broth
1 can kidney beans, 15 ounces, drained
2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup heavy cream
1 cup whole milk
1/2 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon hot sauce
3 cups shredded cheddar cheese, divided
Chopped fresh parsley for garnish, optional

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Instructions

Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes.
Add the diced onion and cook for about 5 minutes, until the beef browns and the onion softens. Drain excess grease.
Add the bell pepper and garlic. Cook for about 4 minutes, until the pepper softens.
Stir in the chili seasoning and tomato paste. Cook for 1 minute.
Add the tomato sauce, undrained diced tomatoes, and broth. Bring to a boil, then reduce the heat and partially cover the pot.
Simmer gently while preparing the macaroni and cheese. Add the drained kidney beans during the final 10 minutes.
Preheat the oven to 400°F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente. Drain well.
Melt the butter in a Dutch oven or large pot over medium heat.
Whisk in the flour and cook for 2 minutes, stirring continuously.
Gradually whisk in the heavy cream, followed by the milk.
Bring the sauce to a gentle boil, then reduce the heat.
Stir in the mustard powder, onion powder, salt, black pepper, and hot sauce.
Reduce the heat to low. Gradually add 1 1/2 cups cheddar, stirring until the sauce becomes smooth.
Add the drained macaroni and stir until evenly coated.
Add the prepared chili to the macaroni and stir gently to combine.
Top with the remaining 1 1/2 cups cheddar cheese.
Bake uncovered for 5 minutes, or until the cheese melts.
Garnish with chopped parsley and serve hot.

Notes

Cook the macaroni only until al dente because it will continue softening in the hot sauce.
Shred cheddar from a block for a smoother cheese sauce.
Add the cheese over low heat to prevent a grainy or oily sauce.
Use beef broth instead of chicken broth for a richer flavor.
Adjust the amount of chili mixed with the macaroni according to your preferred ratio.
Refrigerate leftovers in an airtight container for up to 4 days.
Add a splash of milk or broth before reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop and Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 330
Sugar: 5
Sodium: 610
Fat: 19
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 0.4
Carbohydrates: 25
Fiber: 3
Protein: 16
Cholesterol: 58