Chili Mac and Cheese Recipe

Recipe Details

• Difficulty: Easy
• Servings: 4
• Total Time: 1 hour
• Active Time: 40 minutes

Nutritional Information Per Serving

• Serving Size: 1 of 4 servings
• Calories: 895
• Total Fat: 47 g
• Saturated Fat: 20 g
• Carbohydrates: 84 g
• Dietary Fiber: 11 g
• Sugar: 16 g
• Protein: 35 g
• Cholesterol: 110 mg
• Sodium: 1330 mg

Ingredients

• Kosher salt and ground black pepper
• 2 cups (8 ounces) macaroni
• 2 tablespoons vegetable oil
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 8 ounces lean ground beef
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 (15-ounce) can kidney beans, with liquid
• 1 (14.5-ounce) can diced tomatoes, with juice
• 2 tablespoons tomato paste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 4 ounces cream cheese
• 2 cups shredded sharp Cheddar cheese, plus extra for topping
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 3 green onions, sliced
• Corn chips, like Tostitos Scoops, to serve

Directions

1. Preheat your oven to 400F (204C).
2. In a large pot, bring water to a boil. Add a pinch of salt, then cook the macaroni until just tender (al dente) per package instructions. Drain and set aside while preparing the cheese sauce.
3. Heat vegetable oil in a medium saucepan over medium heat. Add the diced red onion, cover, and cook until softened, about a few minutes. Stir in the minced garlic and chopped bell pepper, cooking an additional 2 to 5 minutes, taking care not to burn the garlic. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Mix in the chili powder, cumin, paprika, and oregano, stirring until the spices release their aroma. Add the kidney beans with their liquid, diced tomatoes with juice, and tomato paste; simmer for 5 to 10 minutes.
4. In a separate saucepan over low heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the milk, increase heat to high, and bring to a boil, whisking continually until the sauce thickens. Remove from heat and stir in the cream cheese, sharp Cheddar, Dijon mustard, Worcestershire sauce, and season with salt and pepper to taste. Combine the cooked macaroni with the cheese sauce.
5. Fold the chili mixture into the macaroni and cheese evenly. Transfer everything to a serving bowl, sprinkle additional Cheddar on top, and garnish with the sliced green onions. Serve alongside corn chips for a delightful crunch.