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Chili Mac and Cheese
Chili Mac and Cheese
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Cheesy chili mac skillet: A comforting fusion of two classics - chili and mac and cheese, family-friendly and customizable with hot sauce for a kick.
Ingredients:
  • For the chili:
  • 2 cups uncooked elbow pasta
  • 1 tablespoon vegetable oil
  • 1 yellow onion, diced
  • 2 tomatoes, diced (or 1 15-oz can whole tomatoes, drained and diced)
  • 1 pound ground beef
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons unsalted butter
  • 2 cups whole milk
  • 3 cups (12 ounces) shredded cheese, either a Mexican cheese blend (see Recipe Note) or cheddar
  • 1 tablespoon yellow mustard
  • For the breadcrumbs:
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup breadcrumbs
Instructions:
  • Preheat your oven to 400°F.
  • Prepare the pasta: Boil a large pot of salted water, cook the pasta until al dente. Drain, rinse with cold water, and set aside.
  • To prepare the chili, heat oil in a large oven-safe skillet over medium heat. Sauté onions until softened for 2 to 3 minutes. Stir in tomatoes and cook until slightly broken down, letting some liquid evaporate, for an additional 3 to 5 minutes. Mix in ground beef, black pepper, 1 tablespoon chili powder, and 1 tablespoon salt. Cook until beef is browned and fully cooked, breaking it up with a wooden spoon, for 5 to 8 minutes. Remove skillet from heat.
  • Prepare the cheese sauce: In a saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and cook until bubbly and slightly golden, about 1 to 2 minutes. Gradually whisk in the milk, allowing the mixture to thicken and become creamy for about 10 to 15 minutes. Remove from heat and stir in shredded cheese, mustard, salt, and pepper until cheese is melted and sauce is seasoned to taste.
  • Combine the cooked pasta, chili mixture, and cheese sauce in a skillet or large bowl. Mix until evenly combined, then transfer back to the skillet used to cook the chili, or use a baking dish if needed.
  • Create a zesty topping: Combine melted 2 tablespoons of butter with breadcrumbs, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Sprinkle generously onto the chili mac and cheese.
  • To bake the chili mac and cheese, cook until the top is golden and the cheese sauce bubbles, approximately 20 minutes. Store leftovers refrigerated for up to a week. Reheat single portions in the microwave or larger portions in a low oven. For longer storage, freeze single portions for up to 3 months, then reheat in the microwave or a low oven.

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