Warm + Cozy Chili Mac Recipe Is a Tasty Twist On Two Comfort Classics

Name: Warm + Cozy Chili Mac Recipe Is a Tasty Twist On Two Comfort Classics
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 lb. ground beef; 1 onion, finely chopped; 1 Tbs. chili powder; ¼ tsp. salt; 1 (15.5 oz.) can red kidney beans, rinsed, drained; 1 (14.5 oz.) can diced tomatoes, drained; 8 oz. elbow macaroni; 2 Tbs. butter; 2 Tbs. all-purpose flour; 2 cups milk; 2½ cups shredded sharp Cheddar cheese, 10 oz.; Chopped fresh parsley (optional)

Beefy chili is extra satisfying with this cheesy makeover

By Charles Grayauskie

Reviewed by Julie Miltenberger

Comments

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Up in my neck of the woods the snowy weather has already started. And when it’s cold and blustery outside, I like to stay warm and cozy inside. That’s why this Chili Mac recipe is so perfect. It’s a mash-up of two of my favorite comfort foods — macaroni ‘n’ cheese and beef chili. How fun is that. Plus, it’s truly a crowd pleaser so it’s great for a get-together.

All good mac ‘n’ cheese recipes start with Mornay sauce. It may sound fancy, but it’s simply a mixture of butter, flour, milk and white cheese. In keeping with our Tex-Mex theme, we use sharp cheddar. The sauce turns out so ooey-gooey good, you won’t be able to resist slurping up a few spoonfuls before you stir in the pasta! Just combine the easy-prep chili with the mac, top with more cheese and bake. Once you dig in, we promise you’ll be hooked. Give it a try then leave us a comment.

Yields

6 serving

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Ingredients

1 lb. ground beef
1 onion, finely chopped
1 Tbs. chili powder
¼ tsp. salt
1 (15.5 oz.) can red kidney beans, rinsed, drained
1 (14.5 oz.) can diced tomatoes, drained
8 oz. elbow macaroni
2 Tbs. butter
2 Tbs. all-purpose flour
2 cups milk
2½ cups shredded sharp Cheddar cheese, 10 oz.
Chopped fresh parsley (optional)

Instructions

Coat 12" nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion, chili powder and salt; cook, stirring, until meat is no longer pink, 7–8 min. Add beans and tomatoes; cover. Over medium-low, cook 10 min.

Heat oven to 400°F. Grease 3-qt. baking dish. In pot of salted boiling water, cook macaroni according to package directions; drain. Return to pot. In separate pot, melt butter over low heat. Stir in flour. Slowly stir in milk; over medium, bring to boil. Cook, stirring, until thickened; stir in 2 cups cheese. Stir into macaroni with beef mixture. Transfer to baking dish. Top with remaining cheese. Bake until cheese is melted, 10 min. Sprinkle with parsley.

Nutrition

Calories: 666
Fat: 35 gram
Saturated Fat: 17 gram
Protein: 38 gram
Carbohydrate: 50 gram
Fiber: 6 gram
Cholesterol: 111 mg
Sugar: 6 gram
Sodium: 776 mg

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