chili mac

"Not your traditional chili soup- it's Mac n cheese with chili!"

Prep Time


Cook Time


Paired With

Main Protein



ground beef 1lb, 1 small diced (chili) white or yellow, 1/2c diced (chili) mixed colors, 3 cloves diced (chili) fresh garlic, 1.25 oz packet (chili), 1T (chili), 8oz (chili), 14oz can undrained (chili), 1/2c (chili), 15oz (chili), 2c (Mac), 2T (Mac), 2T (Mac), 1/2c (Mac), 1c (Mac), 1/4t (Mac), 1/4t each (Mac), 1 1/2c shredded (Mac), 1 1/2c shredded (baking), to garnish (baking)
bell pepper
chili seasoning mix
tomato paste
tomato sauce
diced tomatoes
chicken broth
kidney beans
heavy cream
onion powder
cheddar cheese
cheddar cheese
fresh parsley


Make the chili

Cook and crumble the ground beef in a large pot. add the onion and cook 5 more minutes or until the onion is soft. Drain grease. Add the bell pepper and garlic. Cook 4 minutes or until peppers are soft. Add the seasonings and tomato paste. stir. cook 1 minute. Add tomato sauce, diced tomatoes (undrained), and chicken broth. stir. bring to a boil, then reduce so it is bubbling gently. cover partially. let simmer while you prepare the macaroni. Add the drained kidney beans during the last 10 minutes.

Make the Mac and Cheese

Preheat oven to 400F. Bring water to a boil for the macaroni. Add pasta and cook according to package, then drain. Melt butter in large soup pot over med. heat and wait for it to foam. whisk in flour, stir 2 minutes straight. add in heavy cream. add in milk. bring to a boil, then reduce to simmer. add in seasonings, then stir. reduce heat to low. add in shredded cheese, stir. add in drained macaroni.

Combine the Chili & Macaroni

stir to combine