This recipe pairs cheesy goodness of macaroni and cheese with the onions, tomatoes, and spiced ground beef of a pot of beef chili. The result is the ideal meal to keep you warm on a chilly night.
Video: How to Make Chili Mac and Cheese
The Chili Mac Sauce
For the sauce, I used a Mexican cheese blend that consists of Monterey jack, cheddar, asadero, and queso quesadilla cheeses, but a sauce made with just cheddar cheese would work just as well in this recipe. The chili mixture is mild in terms of the spice level, so heat seekers might want to add in some crushed red pepper flakes or a diced jalapeño.
Tasty Skillet Recipe
I’d also recommend using a large skillet to cook the beef and vegetables. That way, you can also use it to bake the macaroni and save yourself from dirtying one more dish. Score! Just before it goes in the oven, top the macaroni with buttery, spiced breadcrumbs and bake until golden and bubbling. The sizzling cheese will work better than any dinner bell to bring friends and family to the table.
More Cozy Comfort Food Recipes
Cheesy Hamburger Pasta Skillet Fettuccine Alfredo with Mushrooms One-Pot Chicken and Rice Soup Easy Parmesan Chicken Cauliflower Pasta Bake
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 freshly ground black pepper 1 tablespoon chili powder 1 tablespoon kosher salt 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 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:
2 tablespoons unsalted butter 1/2 teaspoon chili powder 1/4 teaspoon kosher salt 1/2 cup breadcrumbs
Add the ground beef, black pepper, 1 tablespoon chili powder, and 1 tablespoon salt to the onion-tomato mixture. Cook, breaking up the ground beef with a wooden spoon, until brown and fully cooked, 5 to 8 minutes. Remove from heat. Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking. Once all the milk is added, bring to a simmer. Whisk frequently and scrape along the bottom of the pan, so it doesn’t burn. Cook until the sauce has thickened slightly and seems creamy, 10 to 15 minutes. Remove from the heat, and add the shredded cheese and mustard. Stir until the cheese has melted. Taste and add salt and pepper as needed. Leftovers can be kept refrigerated for about a week. Reheat individual portions in the microwave, or larger amounts in a low oven. Leftovers can also be frozen in individual portions for up to 3 months; reheat in the microwave or in a low oven.
