Chili Mac

5 from 1 vote

The rich chili base combined with the indulgent, gooey mac and cheese will leave you going back for seconds (or thirds!). Get ready for a flavor-packed experience that’s perfect for family dinners, game days, or just whenever you want something cozy and delicious.

Let’s dive in!

Prep Time10

Cook Time20

Total Time30

Course: Comfort Food

Cuisine: American

Servings:

Author: Matt Price

Ingredients

For the Chili:

12 oz kidney beans drained and rinsed
1.5 lbs ground beef you can use lean or fatty — your choice
1-2 tablespoon garlic minced
1 onion diced
1 bell pepper diced
1 jalapeño seeds removed, finely chopped for some heat
2-3 cloves garlic minced
1 tablespoon cumin warm, earthy flavor
2 teaspoon ancho chili powder adds a smoky depth
1 teaspoon chili powder classic chili flavor
1 tablespoon garlic butter seasoning for extra richness
1 tablespoon AP seasoning all-purpose seasoning for balance
2 tablespoon tomato paste for concentrated tomato flavor
29 oz tomato sauce the base of the chili
½ tablespoon Worcestershire sauce adds savory umami
2 tablespoon honey for a subtle sweetness to balance the heat

For the Mac and Cheese Component:

8 oz sharp cheddar for that tangy, creamy melt
1 lb cavatappi pasta or any pasta shape you prefer, but cavatappi holds onto the sauce wonderfully
8 oz Colby jack mild and melty
8 oz fontina for creaminess and a rich flavor
2 tablespoon butter because everything’s better with butter!
1 teaspoon chicken bouillon enhances the overall savory depth
1 teaspoon buttery garlic pepper a great way to season the cheese sauce
2 cups heavy cream for that ultra-creamy sauce

Instructions

Prep Ingredients

Dice your onions and peppers - along with the garlic, if you’re using fresh.
Cook 1.5 lbs ground beef in a hot skillet. Try to get some nice crust to develop - as this will add flavor and texture to your dish.
Add your veggies and seasoning (AP Seasoning, buttery garlic pepper, 2 types of Chile powder, and cumin - as our spice blend for the chili) and mix to combine.
Next, add in your tomato paste and fold that in as well.
Now it’s time to add in the tomato sauce and let this simmer for 20-30 minutes.
Taste as you go and adjust the flavor as needed. The honey can be added to balance the flavors.

Moving on to Mac!

This is a simplified version of my standard Mac and cheese. The Mac component here, in my opinion, acts as a sour cream topping on traditional chili would (except with much for flavor and complexity!)
Add your butter and seasoning, followed by the heavy cream and bring to a simmer.
Next, slowly add in your cheese - mixing as you go - until you get a nice cheese sauce.
Fold in the cooked pasta (that you cooked in salted water of course!) and then boom, you’ve got fire Mac and cheese!
Fold that into your chili and add to a casserole dish.
Top with Colby jack cheese and bake at 350 for 25 minutes.
Serve with optional bread crumb topping or with bread crumbs(garlic bread or cornbread) and enjoy! Comfort food season just got better!

Notes

Preheat Oven to 350 degrees

Tips:

Spice Control: If you want a milder version, skip the jalapeño or reduce the chili powder. If you like things extra spicy, toss in some diced green chilies or a splash of hot sauce.
Make it Ahead: Chili mac makes great leftovers! You can prepare the chili and mac and cheese separately ahead of time and combine them just before serving.

• • Vegetarian Option: Swap the ground beef for a plant-based protein or just use more beans and veggies for a delicious vegetarian version.

Nutrition