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Chili Mac (Chili Mac and Cheese): The Ultimate Comfort Food Classic

Chili Mac (Chili Mac and Cheese): The Ultimate Comfort Food Classic
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Chili Mac is the ultimate comfort-food mashup—rich, hearty chili folded into creamy macaroni and cheese, then baked until bubbly. It’s cozy enough for weeknight dinners and crowd-pleasing for potlucks or game day. One pan, big flavors, happy people.

Ingredients

Scale

Chili

  • 1 lb ground beef (80% lean)

  • 1 small onion, diced

  • ½ cup bell pepper, diced

  • 3 cloves garlic, minced

  • 1 (1.25 oz) packet chili seasoning mix

  • 1 Tbsp tomato paste

  • 8 oz tomato sauce

  • 1 (14.5 oz) can diced tomatoes, undrained

  • ½ cup chicken broth (or beef broth)

  • 1 (15 oz) can kidney beans, drained

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 salt

  • ¼ tsp black pepper

  • ½ tsp hot sauce

  • 1½ cups cheddar cheese, shredded

For Baking

  • 1½ cups cheddar cheese, shredded

  • Fresh parsley, for garnish (optional)

Instructions

1) Make the Chili

  1. In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes. Add the onion and cook 5 minutes more, until browned and softened. Drain excess grease.

  2. Add bell pepper and garlic; cook about 4 minutes until softened. Stir in chili seasoning and tomato paste; cook 1 minute.

  3. Add tomato sauce, diced tomatoes (with juices), and broth. Bring to a boil, then reduce to a gentle simmer. Cover partially and simmer while you make the mac and cheese.

  4. Stir in kidney beans during the last 10 minutes of simmering.

2) Make the Mac and Cheese

  1. Preheat oven to 400°F (200°C).

  2. Boil salted water and cook macaroni until just al dente. Drain.

  3. In a large pot or Dutch oven, melt butter over medium heat until foamy. Whisk in flour and cook 2 minutes.

  4. Add cream in splashes, whisking constantly, then add milk the same way.

  5. Bring to a gentle boil, reduce to a simmer, and add mustard powder, onion powder, salt, pepper, and hot sauce.

  6. Lower heat and gradually stir in shredded cheddar until smooth.

  7. Fold in drained macaroni.

3) Combine & Bake

  1. Gently stir chili into the mac and cheese (use as much or as little chili as you like).

  2. Top with 1½ cups shredded cheddar.

  3. Bake uncovered for 5 minutes, or until cheese is melted. Garnish with parsley and serve.

Notes

  • Make it thicker: Let the chili simmer longer before mixing—it concentrates flavor and texture.

  • Extra cheesy: Use slightly less pasta or add a splash of milk before baking if it looks tight.

  • Spice control: Swap hot sauce for smoked paprika or cayenne to adjust heat.

  • Make ahead: Assemble, cover, and refrigerate up to 24 hours. Bake at 375°F until hot and bubbly.

  • Freezer-friendly: Freeze leftover chili separately for future meals.

Find it online: https://tastyquickly.com/chili-mac-chili-mac-and-cheese-the-ultimate-comfort-food-classic/