Be sure to serve this with a side of Cheddar Bay Biscuits or No Knead Bread!
Chili Mac
When I think of chili mac, my personal preference is to have a full combination of hearty chili, and creamy macaroni and cheese. A lot of recipes add cooked macaroni to a pot of chili and sprinkle cheese on top. This recipe fully combines both meals into one. (And you’ll know it when you taste it!) Once each pot is ready to go, you can choose just how much chili you want to add to the macaroni, or vice versa. (Or just combine it all, like I do! 😉) You can even put both pots out for family or friends and let them choose their own ratios and combination preferences! BONUS: There are also a few make-ahead options below.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook and crumble the ground beef and onions until cooked through. Drain grease and add the peppers and garlic, cook until softened. Add the seasonings and tomato paste and stir to combine. Add the tomato sauce, undrained diced tomatoes, and chicken broth. Bring to a boil, reduce to a simmer.
Mix in the kidney beans about 10 minutes prior to serving. Meanwhile, begin making roux for mac and cheese. Melt butter in a pan and whisk in flour. Add the heavy cream/milk in splashes, stirring continuously.
Bring to a boil, reduce to a simmer. Add the hot sauce and seasonings. Reduce heat to low and stir in the cheese. Add drained macaroni.
Stir to combine the macaroni with the cheese sauce, then add the chili and stir to combine.
Top with cheese and bake at 400° for 5 minutes, or until the cheese is melted. Garnish with parsley and serve!
Make-Ahead Methods:
Option 1: Make the chili 1-2 days ahead of time and store in the fridge until ready to serve. Reheat on the stove top until heated through, then proceed with cooking the macaroni and combining with the chili as outlined. Option 2: The chili and the macaroni can be assembled without the cheese topping and stored in the fridge until ready to serve. I suggest boiling the macaroni 1 minute shy of al dente in this case. When ready to serve, reheat the chili mac on the stop top until heated through. Top with cheese and bake at 400° for 5 minutes or until cheese is melted.
Storage
Store in an airtight container and refrigerate for up to 3 days. Leftovers can be frozen and do reheat well, be extra careful not to overcook the macaroni so that it’s not mushy when reheated. (I always use a timer.)
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4.5 quart Dutch oven– The perfect size for this recipe. Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese. Pinch Bowls– for measuring out ingredients ahead of time. Pasta Strainer– This is the one I have and love.
