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If you’re craving a meal that’s both hearty and satisfying, this Chili Mac and Cheese Casserole is the perfect fusion of two classic comfort foods. With rich, savory chili layered over creamy, cheesy macaroni, every bite delivers a deliciously indulgent experience. Whether you’re making dinner for the family or serving guests, this dish is sure to impress.
Why You’ll Love This Recipe
This casserole is packed with bold flavors, smooth and creamy textures, and just the right amount of spice. It’s easy to prepare, makes great leftovers, and is the perfect meal for any occasion.
Ingredients
For the Chili:
- 1 lb ground beef (80% lean)
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, minced
- 1.25 oz chili seasoning mix (or homemade blend)
- 1 tbsp tomato paste
- 8 oz tomato sauce
- 1 (14.5 oz) can diced tomatoes (with juices)
- ½ cup chicken or beef broth
- 1 (15 oz) can kidney beans, drained
For the Mac and Cheese:
- 2 cups uncooked macaroni
- 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 pepper
- ½ tsp hot sauce
- 1 ½ cups shredded cheddar cheese
For Baking:
- 1 ½ cups shredded cheddar cheese
- Fresh parsley (optional, for garnish)
Instructions
Step 1: Prepare the Chili
- Cook the Beef: In a large pot over medium-high heat, brown the ground beef for about 2 minutes. Add diced onions and cook for another 5 minutes until softened. Drain excess grease.
- Add Vegetables: Stir in the diced bell pepper and minced garlic, cooking for about 4 minutes until the peppers are tender.
- Season the Chili: Mix in the chili seasoning and tomato paste, cooking for 1 minute to enhance the flavors.
- Add Liquids: Pour in the tomato sauce, diced tomatoes, and broth. Stir to combine and bring to a boil.
- Simmer: Reduce heat, partially cover, and let simmer while you prepare the mac and cheese. Stir in the kidney beans during the last 10 minutes.
Step 2: Make the Mac and Cheese
- Preheat the Oven: Set your oven to 400°F (200°C).
- Cook the Macaroni: Boil salted water and cook macaroni until al dente. Drain and set aside.
- Prepare the Cheese Sauce: In a large pot, melt butter over medium heat. Stir in flour and cook for about 2 minutes, whisking constantly.
- Add Dairy: Gradually whisk in the heavy cream and milk, stirring continuously until the mixture simmers.
- Season the Sauce: Add mustard powder, onion powder, salt, pepper, and hot sauce. Stir until well combined.
- Melt the Cheese: Gradually mix in 1 ½ cups shredded cheddar cheese until smooth.
- Combine Mac and Cheese: Add the drained macaroni, stirring until fully coated.
Step 3: Assemble the Casserole
- Mix Together: Stir the prepared chili into the mac and cheese, adjusting the ratio to your preference.
- Transfer to Baking Dish: If your pot isn’t oven-safe, move the mixture to a casserole dish.
- Top with Cheese: Sprinkle the remaining 1 ½ cups shredded cheddar cheese over the top.
- Bake: Place in the oven and bake uncovered for about 5 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Sprinkle with fresh parsley if desired and serve hot.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 3 months. Reheat thoroughly in the oven or microwave before serving.
Final Thoughts
This Chili Mac and Cheese Casserole is the perfect balance of rich, cheesy goodness and bold, savory chili. Whether it’s for a cozy family dinner or a potluck gathering, this dish is guaranteed to be a hit.
Serve it with a side of cornbread, a fresh green salad, or an extra dash of hot sauce for a little more heat. No matter how you enjoy it, this casserole is sure to earn a permanent spot in your meal rotation. Enjoy!