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Writer's pictureJenn Clayton

Chili Mac

Hearty homemade chili paired with creamy mac & cheese- YES!! Incredibly yummy!

RECIPE:

Chili

  • 1 lbs. ground beef 96% lean

  • 1 small onion diced

  • ½ cup bell pepper diced

  • 3 cloves garlic diced

  • 1.25 oz. packet chili seasoning mix see notes for homemade seasoning

  • 1 tablespoon tomato paste

  • 8 oz. tomato sauce

  • 14.5 oz. can diced tomatoes undrained

  • ½ cup chicken broth can sub beef broth

  • 1 15 oz. can kidney beans, drained

Mac and Cheese

  • 2 cups macaroni uncooked

  • 2 tablespoons light butter

  • 2 tablespoons flour

  • 1 1/2 cups low-fat milk

  • ½ teaspoon mustard powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon each: salt/pepper

  • ½ teaspoon hot sauce

  • 1 cup light cheddar cheese shredded

For Baking

  • 1 cup light cheddar cheese shredded

  • Fresh Parsley to garnish


  • Preheat oven to 400° F.

  • Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil. Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.) Drain once cooked.

  • Melt the butter in a 4 ½ quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the milk in splashes, stirring continuously.

  • Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low.

  • Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.

  • Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)

  • Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.

  • Once combined, top with 1 cup cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!

16 Servings:

4 points

170 calories

5g fat

15g carbs

16g protein




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