Easy Cheddar Chili Mac
This Cheddar Chili Mac recipe is a comforting and flavorful dinner that's quick and easy to make. It combines creamy mac and cheese with hearty chili for a satisfying meal that's perfect for weeknights.
Equipment
- Large pot or Dutch oven
- Large saucepan
- Whisk
- Spoon
- Colander
- Serving dish or individual bowls
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- Salt to taste
- Pepper to taste
- 1 pound elbow macaroni
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups shredded cheddar cheese, divided
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
- Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot with the browned beef.
- Cook until the onion is softened and translucent, about 5 minutes.
- Stir in the kidney beans, black beans, diced tomatoes (undrained), tomato sauce, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to an hour, to allow the flavors to meld.
- While the chili is simmering, cook the elbow macaroni according to package directions until al dente.
- Drain the macaroni well.
- In a separate large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk until the mixture is smooth and there are no lumps.
- Bring the mixture to a simmer, stirring constantly, until it thickens slightly, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the salt and pepper.
- Add 3 cups of the shredded cheddar cheese and stir until the cheese is melted and the sauce is smooth and creamy. Reserve the remaining 1 cup of cheddar for topping.
- Add the cooked macaroni to the cheese sauce and stir to coat.
- Pour the chili over the macaroni and cheese and stir to combine.
- Transfer the Cheddar Chili Mac to a serving dish or individual bowls.
- Top with the remaining shredded cheddar cheese and your favorite toppings, such as sour cream, chopped green onions, or hot sauce.
- Serve immediately and enjoy!
Notes
For a creamier dish, stir in sour cream or cream cheese into the cheese sauce. To add more heat, use pepper jack cheese or add a pinch of red pepper flakes. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or on the stovetop.