Ingredients

1 lb. ground beef (80% lean)

1 small onion (diced)

½ cup bell pepper (diced)

3 cloves garlic (diced)

1.25 oz. packet chili seasoning mix (see notes for homemade seasoning)

1 tablespoon tomato paste

8 oz. tomato sauce

14.5 oz. can diced tomatoes (undrained)

½ cup chicken broth (can substitute beef broth)

1 15 oz. can kidney beans, drained

2 cups macaroni (uncooked)

2 tablespoons butter

2 tablespoons flour

½ cup heavy cream

1 cup milk

½ teaspoon mustard powder

¼ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon hot sauce

1 ½ cups cheddar cheese (shredded)

Fresh parsley (to garnish)

Instructions

Step 1: In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes. Add the diced onions and cook for 5 more minutes, until the beef is browned and onions are softened. Drain any grease.

Step 2: Add the diced bell peppers and garlic, cooking until the peppers are softened, about 4 minutes. Stir in the chili seasoning mix and tomato paste, cooking for 1 minute.

Step 3: Stir in the tomato sauce, undrained diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and let simmer while preparing the macaroni and cheese. Add the drained kidney beans during the last 10 minutes of simmering.

Step 4: Preheat the oven to 400°F (200°C). Bring a large pot of salted water to boil for the macaroni.

Step 5: Cook the macaroni according to package instructions until just al dente. Drain and set aside.

Step 6: In a Dutch oven or large pot, melt the butter over medium heat until it foams slightly. Whisk in the flour and cook, stirring constantly, for 2 minutes.

Step 7: Gradually add the heavy cream in splashes, whisking continuously, then add the milk the same way. Bring to a boil, then reduce to a simmer.

Step 8: Stir in hot sauce, mustard powder, onion powder, salt, and pepper. Reduce heat to low.

Step 9: Slowly add the shredded cheddar cheese, stirring constantly until smooth and well combined.

Step 10: Fold the drained macaroni into the cheese sauce until coated evenly.

Step 11: Add the prepared chili to the macaroni and gently stir to combine. Adjust the ratio of chili to mac and cheese according to your preference.

Step 12: Transfer the mixture to a baking dish, top with remaining cheddar cheese, and bake uncovered for 5 minutes or until the cheese is melted and bubbly.

Step 13: Garnish with fresh parsley if desired and serve hot.

Tips & Variations

For extra depth, use beef broth instead of chicken broth in the chili.

Try substituting kidney beans with black beans for a different texture and flavor.

Make your own chili seasoning mix with chili powder, cumin, paprika, garlic powder, and oregano for a fresher taste.

If you prefer a spicier dish, increase the amount of hot sauce or add a pinch of cayenne pepper.

Use sharp cheddar for a more pronounced cheese flavor.

For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the chili and mac and cheese separately in advance and combine them just before baking. This helps save time on the day you want to serve it.