* 1 lb ground beef (80% lean) * 1 small onion, diced * ½ cup bell pepper, diced * 3 cloves garlic, minced * 1.25 oz packet chili seasoning mix (see notes for homemade seasoning) * 1 tbsp tomato paste * 8 oz tomato sauce * 14.5 oz can diced tomatoes (undrained) * ½ cup chicken broth (or beef broth) * 1 (15 oz) can kidney beans, drained
**For the Mac and Cheese:**
* 2 cups macaroni, uncooked * 2 tbsp butter * 2 tbsp flour * ½ cup heavy cream * 1 cup milk * ½ tsp mustard powder * ¼ tsp onion powder * ¼ tsp each: salt and pepper * ½ tsp hot sauce * 1 ½ cups cheddar cheese, shredded
**For Baking:**
* 1 ½ cups cheddar cheese, shredded * Fresh parsley, for garnish (optional)
**Instructions:**
**Make the Chili:**
1. Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the diced onions and cook for 5 minutes, until the beef is browned and onions are softened. Drain excess grease. 2. Add the bell peppers and minced garlic to the pot. Cook for about 4 minutes, until peppers are softened. 3. Stir in the chili seasoning and tomato paste, cooking for 1 minute. 4. Add the tomato sauce, diced tomatoes (with juices), and chicken broth. Stir to combine and bring to a boil. 5. Reduce heat to a gentle simmer, partially cover, and let the chili cook while you prepare the macaroni and cheese. Add the kidney beans in the last 10 minutes of cooking.
**Make the Mac and Cheese:**
1. Preheat your oven to 400°F (200°C). 2. Boil salted water for the macaroni and cook until al dente according to package instructions. Drain and set aside. 3. Melt the butter in a large pot or Dutch oven over medium heat. Once it starts to foam, whisk in the flour and cook, stirring continuously, for 2 minutes. 4. Gradually whisk in the heavy cream, followed by the milk, stirring constantly. 5. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the mustard powder, onion powder, salt, pepper, and hot sauce. 6. Gradually stir in 1 ½ cups shredded cheddar cheese until the sauce is smooth and creamy. 7. Add the drained macaroni to the cheese sauce and stir to combine.
**Combine the Chili and Macaroni:**
1. Add the chili to the macaroni and cheese. Gently stir to combine. Adjust the ratio of chili to mac and cheese according to your preference. 2. Transfer the mixture to a casserole dish if not using an oven-safe pot.
**Bake:**
1. Top with 1 ½ cups shredded cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. 2. Garnish with fresh parsley if desired and serve.
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Alright, comfort food lovers, this [Homemade Creamy Chili Mac](https://cookesrecipes.com/homemade-creamy-chili-mac-recipe/) is about to become your new weeknight hero.
**Ingredients:**
**For the Chili:**
* 1 lb ground beef (80% lean)
* 1 small onion, diced
* ½ cup bell pepper, diced
* 3 cloves garlic, minced
* 1.25 oz packet chili seasoning mix (see notes for homemade seasoning)
* 1 tbsp tomato paste
* 8 oz tomato sauce
* 14.5 oz can diced tomatoes (undrained)
* ½ cup chicken broth (or beef broth)
* 1 (15 oz) can kidney beans, drained
**For the Mac and Cheese:**
* 2 cups macaroni, uncooked
* 2 tbsp butter
* 2 tbsp flour
* ½ cup heavy cream
* 1 cup milk
* ½ tsp mustard powder
* ¼ tsp onion powder
* ¼ tsp each: salt and pepper
* ½ tsp hot sauce
* 1 ½ cups cheddar cheese, shredded
**For Baking:**
* 1 ½ cups cheddar cheese, shredded
* Fresh parsley, for garnish (optional)
**Instructions:**
**Make the Chili:**
1. Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the diced onions and cook for 5 minutes, until the beef is browned and onions are softened. Drain excess grease.
2. Add the bell peppers and minced garlic to the pot. Cook for about 4 minutes, until peppers are softened.
3. Stir in the chili seasoning and tomato paste, cooking for 1 minute.
4. Add the tomato sauce, diced tomatoes (with juices), and chicken broth. Stir to combine and bring to a boil.
5. Reduce heat to a gentle simmer, partially cover, and let the chili cook while you prepare the macaroni and cheese. Add the kidney beans in the last 10 minutes of cooking.
**Make the Mac and Cheese:**
1. Preheat your oven to 400°F (200°C).
2. Boil salted water for the macaroni and cook until al dente according to package instructions. Drain and set aside.
3. Melt the butter in a large pot or Dutch oven over medium heat. Once it starts to foam, whisk in the flour and cook, stirring continuously, for 2 minutes.
4. Gradually whisk in the heavy cream, followed by the milk, stirring constantly.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the mustard powder, onion powder, salt, pepper, and hot sauce.
6. Gradually stir in 1 ½ cups shredded cheddar cheese until the sauce is smooth and creamy.
7. Add the drained macaroni to the cheese sauce and stir to combine.
**Combine the Chili and Macaroni:**
1. Add the chili to the macaroni and cheese. Gently stir to combine. Adjust the ratio of chili to mac and cheese according to your preference.
2. Transfer the mixture to a casserole dish if not using an oven-safe pot.
**Bake:**
1. Top with 1 ½ cups shredded cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted.
2. Garnish with fresh parsley if desired and serve.
Prep Time: 15 minutes – Cook Time: 45 minutes – Total Time: 1 hour – Yield: 12 servings (around 12 cups)