Chili Mac & Cheese Bake

Name: Chili Mac & Cheese Bake
Prep time: 25 min
Cook time: 40 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 lb ground beef; 1 yellow onion, diced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1 can (15 oz) kidney beans, drained; 2 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp salt; 1 lb elbow macaroni, cooked al dente; 2 cups shredded sharp cheddar; 1 cup shredded Monterey Jack; 2 cups whole milk; 3 tbsp butter; 3 tbsp all-purpose flour; 1/2 cup extra cheddar for topping

75 min 8 servings Easy

All Recipes

Two comfort food classics collide — beefy chili and creamy mac and cheese baked together into one irresistible cheesy casserole.

Prep

25 min

Cook

40 min

Total

75 min

Servings

Difficulty

Easy

Chili mac and cheese combines the best of two worlds: a rich, meaty chili layered with ultra-creamy macaroni and cheese, then baked until bubbly with a crispy cheese topping. It is the kind of soul-warming dish that everyone reaches for seconds.

Instructions

Make the chili

Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Cook until the beef reaches an internal temperature of 160°F / 71°C, checking with a meat thermometer in the thickest part. Add diced onion and cook until softened. Stir in garlic, chili powder, cumin, paprika, and salt. Add diced tomatoes and kidney beans. Simmer for 15 minutes.

Make the cheese sauce

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened, about 4 minutes. Remove from heat and stir in the shredded cheddar and Monterey Jack until smooth.

Combine

Toss cooked macaroni with the cheese sauce. Spread half the mac and cheese in a greased 9x13 baking dish. Spread all the chili on top. Top with the remaining mac and cheese.

Pro tip: Layering creates distinct pockets of chili and mac throughout the dish instead of a uniform mixture.

Bake

Top with extra shredded cheddar. Bake at 375°F for 25-30 minutes until bubbly and the cheese topping is golden brown.

Rest and serve

Let the casserole rest for 10 minutes before scooping. This allows the layers to set and makes it easier to serve neat portions.

Serving Suggestions

Serve scoops in deep bowls topped with sour cream and fresh green onions. This feeds a crowd and reheats perfectly for leftovers.

Nutrition per serving

580

Calories

34g

Protein

28g

Fat

A savoury beef and cheddar cheese meatloaf that's juicy, cheesy, and comforting.

Easy90 min

See the recipe

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