Chili Mac and Cheese Bake (Print Version)

# Ingredients:

→ Chili

01 - 1 pound ground beef, 80% lean
02 - 1 small onion, diced
03 - 1/2 cup bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1.25 ounces chili seasoning mix
06 - 1 tablespoon tomato paste
07 - 8 ounces tomato sauce
08 - 14.5 ounces canned diced tomatoes, undrained
09 - 1/2 cup chicken broth, or beef broth as substitute
10 - 15 ounces canned kidney beans, drained

→ Mac and Cheese

11 - 2 cups macaroni, uncooked
12 - 2 tablespoons butter
13 - 2 tablespoons all-purpose flour
14 - 1/2 cup heavy cream
15 - 1 cup milk
16 - 1/2 teaspoon mustard powder
17 - 1/4 teaspoon onion powder
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 1/2 teaspoon hot sauce
21 - 1 1/2 cups cheddar cheese, shredded

→ For Baking and Garnish

22 - 1 1/2 cups cheddar cheese, shredded
23 - Fresh parsley, chopped, for garnish

# Instructions:

01 - In a large pot over medium-high heat, cook and crumble ground beef for 2 minutes. Add diced onion and continue to cook for 5 minutes until beef is browned and onions are softened. Drain excess fat.
02 - Add diced bell pepper and minced garlic to the beef mixture. Cook for 4 minutes until peppers are softened. Stir in chili seasoning and tomato paste, cooking for 1 minute until fragrant.
03 - Pour in tomato sauce, undrained diced tomatoes, and chicken broth. Stir well and bring to a boil. Reduce heat to maintain a gentle simmer, partially cover, and allow to cook while preparing macaroni and cheese. Add kidney beans during the last 10 minutes of simmering.
04 - Preheat oven to 400°F (204°C). Bring a pot of salted water to a boil. Add macaroni and cook until just al dente according to package directions. Drain well.
05 - In a large Dutch oven or soup pot, melt butter over medium heat until foaming. Whisk in flour and cook, stirring, for 2 minutes. Gradually add heavy cream, whisking constantly, followed by milk. Bring to a simmer. Stir in hot sauce, mustard powder, onion powder, salt, and black pepper. Reduce heat to low.
06 - Slowly add shredded cheddar cheese to the sauce, stirring until melted and smooth. Fold in drained macaroni and mix gently to combine.
07 - Add the prepared chili to the macaroni and cheese. Use a silicone spatula to gently fold together until evenly incorporated. Adjust the ratio to preference; any extra chili can be reserved or frozen.
08 - Transfer mixture to a baking dish if needed, then top evenly with remaining 1 1/2 cups shredded cheddar cheese. Bake uncovered for 5 minutes or until the cheese is fully melted. Garnish with chopped parsley before serving.

# Notes:

01 - For optimal texture and flavor, shred cheddar from a fresh block; avoid pre-shredded varieties.
02 - Monterey Jack cheese makes an excellent addition to the cheddar blend.
03 - Beans may be omitted or substituted with black beans to preference.
04 - Hot sauce amplifies flavor without overwhelming the dish.
05 - Store leftovers in an airtight container; refrigerate up to 3 days or freeze for longer storage.

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