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chili mac recipe
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This baked chili mac recipe upgrades the classic with a rich chili base and tender elbow macaroni, finished with a smoky chipotle cheddar swirl. The combination creates a hearty, flavorful, and comforting family dinner.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound lean ground beef (80/20 or 90/10)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (divided)
- 14.5 ounce can diced tomatoes, undrained
- 15 ounce can kidney beans, rinsed and drained
- 1.5 cups vegetable broth
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1.5 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1–2 tablespoons minced chipotle in adobo sauce
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat Oven and Prep Beef: Preheat oven to 375°F (190°C) and grease a 2.5-quart baking dish. Heat oil in a large skillet. Add ground beef and cook until browned, then drain excess fat.
- Sauté Vegetables and Spices: Add onion, garlic, and bell pepper to the skillet. Cook for 5-7 minutes until soft. Stir in tomato paste, chili powder, cumin, oregano, and half a teaspoon of smoked paprika. Cook for 1 minute until fragrant.
- Simmer Chili Base: Stir in diced tomatoes, kidney beans, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes to allow flavors to meld.
- Cook Macaroni: While chili simmers, cook elbow macaroni until al dente according to package directions. Drain pasta thoroughly.
- Prepare Chipotle Cheddar Swirl: In a separate saucepan, melt butter over medium heat. Whisk in flour for 1 minute. Gradually whisk in milk until smooth. Bring to a gentle simmer, whisking until thick. Remove from heat and stir in shredded cheddar cheese, remaining half teaspoon smoked paprika, and chipotle in adobo sauce until smooth.
- Combine and Layer: Stir the drained macaroni into the chili mixture. Spoon half of the chili mac into the prepared baking dish. Dollop half of the cheese sauce over it and swirl gently. Top with remaining chili mac and then dollop and swirl the remaining cheese sauce on top.
- Bake and Serve: Bake for 20-25 minutes until bubbly around the edges and the top is golden. Let rest for 5 minutes before serving, garnished with fresh cilantro.
Notes
To avoid a grainy cheese sauce, remove the pan from the heat before adding the cheese. For best results, shred your own block cheese rather than using pre-shredded varieties, which contain anti-caking agents. To prepare ahead, make the chili and cheese sauce up to 3 days in advance; assemble and bake when ready.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake, Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680 calories
- Sugar: 10g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg