Chili Mac Cheesy Bake (Printable Format)
Hearty ground beef chili and creamy macaroni unite, finished under a melty cheddar cheese layer.
# Needed Ingredients:
→ Chili
01 -
450 g ground beef, 80% lean
02 -
1 small onion, diced
03 -
80 g bell pepper, diced
04 -
3 cloves garlic, minced
05 -
35 g chili seasoning mix
06 -
15 g tomato paste
07 -
225 g tomato sauce
08 -
410 g can diced tomatoes, undrained
09 -
120 ml chicken broth
10 -
425 g can kidney beans, drained
→ Mac and Cheese
11 -
200 g macaroni, uncooked
12 -
30 g butter
13 -
16 g all-purpose flour
14 -
120 ml heavy cream
15 -
240 ml milk
16 -
2 g mustard powder
17 -
1 g onion powder
18 -
1.5 g salt, or to taste
19 -
1.5 g ground black pepper, or to taste
20 -
2.5 ml hot sauce
21 -
170 g cheddar cheese, shredded
→ For Baking
22 -
170 g cheddar cheese, shredded
23 -
Fresh parsley, chopped, to garnish
# Preparation Steps:
01 -
Heat a large pot over medium-high. Brown the ground beef for 2 minutes, then add diced onion and cook for 5 minutes until beef is thoroughly browned and onions are soft. Drain excess fat.
02 -
Mix in diced bell pepper and minced garlic; cook, stirring constantly, for 4 minutes until peppers are softened. Add chili seasoning mix and tomato paste, stirring for 1 minute until fragrant.
03 -
Pour in tomato sauce, undrained diced tomatoes, and chicken broth. Stir well, bring to a gentle boil, then reduce heat and partially cover. Simmer until thickened. Add drained kidney beans during the final 10 minutes.
04 -
Preheat oven to 200°C. Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente following package instructions. Do not overcook. Drain when finished.
05 -
Melt butter in a large Dutch oven over medium heat until foaming. Add flour and whisk constantly for 2 minutes. Gradually incorporate heavy cream and milk, whisking until smooth. Bring to a boil, reduce to simmer, add mustard powder, onion powder, salt, pepper, and hot sauce.
06 -
On low heat, add shredded cheddar in batches, whisking after each addition until fully melted and smooth. Fold in cooked macaroni and stir gently to coat the pasta evenly with cheese sauce.
07 -
Add prepared chili to the macaroni and cheese, folding together with a silicone spatula to integrate evenly. Adjust chili-to-macaroni ratio to preference.
08 -
Transfer the mixture to a suitable baking dish. Top evenly with the remaining shredded cheddar. Bake uncovered for 5 minutes until cheese is melted.
09 -
Remove from oven, garnish with freshly chopped parsley, and serve immediately.
# Supplementary Details:
01 -
For a richer cheese sauce, use slightly less pasta to enhance creaminess.
02 -
Excess chili can be stored and frozen for future use.