Chili Mac and Cheese Combo

This hearty chili mac and cheese recipe combines the best of two comfort food classics into one irresistible meal. The rich homemade chili melds perfectly with creamy macaroni and cheese for a dish that satisfies even the hungriest crowds.

I first made this for a neighborhood football watch party last fall, and it disappeared faster than any other dish on the table. Now my family specifically requests it whenever we have friends over or just need something warm and filling on a chilly evening.

Ingredients

• Ground beef: 80% lean. The slight fat content keeps the chili moist and flavorful. Look for freshly ground beef from your butcher counter for best results.
• Onion and bell pepper: These vegetables add essential flavor and texture while bringing nutrients to balance the richness. Choose firm vegetables with vibrant color.
• Garlic: Fresh cloves provide irreplaceable aroma and depth. Avoid pre-minced garlic which lacks the same punch.
• Chili seasoning mix: Either store bought or homemade works perfectly. The recipe includes a wonderful homemade option if you prefer controlling spice levels.
• Tomato products: The combination of paste, sauce, and diced creates perfect texture and concentrated flavor. San Marzano tomatoes elevate the dish if you can find them.
• Kidney beans: They add protein, hearty texture, and traditional chili character. Look for beans without added sodium if possible.
• Macaroni: The foundation of the mac and cheese portion. Choose a quality brand that holds its shape when cooked.
• Butter and flour: Creates the essential roux that thickens the cheese sauce beautifully. European butter has less water content for a richer result.
• Heavy cream and milk: The combination provides the perfect creamy consistency. Full fat versions yield the best flavor and texture.
• Mustard powder and seasonings: These background flavors enhance the cheese without overwhelming it. Always use fresh spices for best results.
• Cheddar cheese: The star ingredient that brings everything together. Block cheese freshly shredded melts infinitely better than pre-shredded options.

Step-by-Step Instructions

Brown the Meat and Vegetables:

Cook ground beef in a large pot over medium-high heat for 2 minutes until it begins to brown. Add onions and continue cooking for 5 more minutes until beef is fully browned and onions have softened significantly. The caramelization of both ingredients creates the flavor foundation for the entire dish. Make sure to drain excess grease after this step to prevent an oily final product.

Build the Chili Base:

Add bell peppers and garlic, cooking about 4 minutes until peppers soften but still maintain some texture. Stir in chili seasoning and tomato paste, cooking for a full minute to bloom the spices and caramelize the tomato paste which significantly deepens the flavor profile.

Develop the Chili:

Pour in tomato sauce, diced tomatoes with their juice, and chicken broth, stirring to combine all ingredients thoroughly. Bring mixture to a full boil before reducing heat to maintain a gentle simmer. Cover partially, allowing steam to escape while simmering. The longer it cooks, the more concentrated and flavorful it becomes, with 30-45 minutes being ideal. Add kidney beans during final 10 minutes to warm them without overcooking.

Prepare the Pasta Base:

Begin heating salted pasta water while you start the cheese sauce. Well-salted water is crucial for properly flavored pasta. When water reaches a rolling boil, add macaroni and cook precisely to al dente according to package directions. Setting a timer is essential to prevent overcooking, which would result in mushy pasta in the final dish.

Create the Cheese Sauce:

Melt butter in Dutch oven or large pot over medium heat, waiting for it to foam slightly indicating water content is cooking off. Whisk flour into melted butter, creating a smooth paste and cook for full 2 minutes to eliminate raw flour taste. Gradually add heavy cream in small portions, whisking continuously to prevent lumps from forming. Add milk using same gradual technique, maintaining constant whisking.

Finish the Cheese Sauce:

Bring sauce to brief boil then reduce to simmer. Add seasonings, including salt, pepper, mustard powder, onion powder, and hot sauce, which enhances flavor without adding noticeable heat. Reduce heat to low before gradually sprinkling in shredded cheese in small handfuls while continuously stirring. This gradual addition prevents clumping and ensures a perfectly smooth sauce.

Combine Components:

Gently fold drained macaroni into cheese sauce, ensuring each pasta piece is evenly coated. Add prepared chili in portions, mixing carefully with silicone spatula until desired ratio is achieved. The beauty of this recipe is customizing the balance between chili and mac and cheese according to preference.

Bake to Perfection:

Top combined mixture with remaining cheese, spreading evenly across surface. Bake uncovered at 400°F for just 5 minutes until cheese melts completely and begins to bubble around edges. This brief baking time melds flavors while maintaining the perfect consistency.

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My absolute favorite part of this recipe is the homemade chili seasoning blend. After years of buying packets, I realized making my own allows me to control the exact flavor profile. My grandmother always said the secret to great chili was balancing spice with depth, and this blend does exactly that making the dish memorable rather than just filling.

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes, you can prepare the chili 1-2 days in advance and refrigerate. Reheat and combine with freshly cooked macaroni before serving, or fully assemble the dish (minus the cheese topping) and bake it when needed.

→ What type of cheese works best?

Sharp cheddar melts well and adds a rich flavor. You can also mix in Monterey Jack for extra creaminess.

→ Can I freeze leftovers?

Yes, this dish freezes well. Store in an airtight container, and reheat gently to prevent the macaroni from becoming mushy.

→ Can I skip the beans in the chili?

Absolutely. You can omit the beans or substitute them with black beans or another variety you prefer.

→ What side dishes pair well with this dish?

Freshly baked cornbread is a classic pairing. A simple green salad or steamed vegetables also complements the meal.