Chili Mac and Cheese
Chili Mac and Cheese is made with homemade chili combined with cheesy macaroni noodles for a hearty and comforting meal with a little kick.
Servings: 8
Calories: 316kcal
Ingredients
Chili
- ½ pound ground beef
- 1 small yellow onion, diced
- 1 teaspoon garlic, minced
- 1 can (15 ounces) kidney beans, drained
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15.25 ounces) corn kernels
- 2 tablespoons chili seasoning
- 1 teaspoon kosher salt
Macaroni
- 8 ounces elbow macaroni, cooked al dente according to package instructions
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (31 g) all-purpose flour
- 2 cups (488 g) whole milk, warmed
- 1½ teaspoons kosher salt
- ¼ teaspoon ground mustard
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper, optional
- ½ cup (56.5 g) sharp cheddar cheese, shredded
- ¼ cup (28 g) mozzarella cheese, shredded
- fresh parsley, chopped, for garnish
Instructions
Chili
- In a large skillet over medium heat, add the onion and ground beef. Cook stirring occasionally for 8-10 minutes, or until the meat is no longer pink.
- Add garlic and cook for 1 more minute. Drain excess grease as necessary.
- Add kidney beans, tomatoes, corn, chili seasoning, and salt. Stir to combine.
- Reduce heat to low, cover and simmer, stirring occasionally, until chili is heated through (about 15-20 minutes).
Macaroni
- In a saucepan over medium heat, melt the butter.
- Add the flour and whisk constantly for 1-2 minutes, or until the mixture turns light brown.
- Remove from heat and gradually pour in the warm milk, whisking constantly.
- Return the pan to the heat, whisk another 3-5 minutes, or until thickened.
- Add the salt, ground mustard, garlic powder, and cayenne pepper and stir to combine. Remove from heat.
- Add the cheeses, stirring until fully melted.
- Pour the sauce over the top of the cooked macaroni. Stir to combine.
- Combine the macaroni and cheese with the chili. Stir to combine.
- Garnish with parsley and serve.
Nutrition
Calories: 316kcal