Total time
45 min
Servings
8
Calories
442.8
Category
Soups & Stews
This Chili Mac N Cheese recipe combines two comfort food classics into one hearty, cheesy one-dish meal. Ready in under an hour, it layers seasoned ground beef, kidney beans, and tomato sauce with creamy macaroni and cheddar for a crowd-pleasing dinner.
Ingredients
Makes 8 servings
- 1 lean ground beef
- 16 kidney beans
- 16 tomato sauce
- 1 elbow macaroni
- 4 butter
- 1/4 flour
- 1/4 dry mustard
- 2 paprika
- 1/2 milk
- 2 cheddar cheese
Method
Brown ground beef and drain fat.
Add kidney beans, tomato sauce and chili seasoning; mix well.
Bring to a boil; reduce heat and simmer 10 minutes.
Meanwhile, boil macaroni according to package directions for al dente; drain.
In a large saucepan, melt butter and stir in flour, mustard and paprika. Slowly add milk, stirring until smooth.
Cook over medium heat until mixture boils, stirring constantly. Reduce heat and simmer 1 minute, continuing to stir.
Remove from heat and stir in cheese until completely melted. Fold in drained macaroni.
Add macaroni and cheese mixture to chili and mix well; pour into 9x13 baking dish.
Bake at 350° for 20-25 minutes. Let rest 5 minutes before serving.
Cook's notes
- For best texture, cook macaroni al dente so it holds up during baking.
- Use a sharp cheddar for more pronounced cheese flavor.
- Let the dish rest 5 minutes after baking to set before serving.
Easy swaps
- Instead of lean ground beef, use ground turkey or plant-based crumbles
- Instead of kidney beans, use black beans or pinto beans
- Instead of cheddar cheese, use Monterey Jack or a Mexican blend
Frequently asked
Can I make this ahead of time?
Yes, assemble the dish without baking, cover, and refrigerate up to 24 hours. Bake as directed, adding 5-10 minutes if needed.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
Can I freeze Chili Mac N Cheese?
Absolutely. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
