Cheesy Chili Mac

Chili mac is a comfort food classic that combines the rich flavors of chili with creamy and gooey macaroni and cheese. It’s a hearty and satisfying dish that the whole family will love. In this recipe, we take the goodness of Easy Weeknight Ground Beef Chili and Ultra-Gooey Stovetop Mac ‘n’ Cheese and marry them to create a Cheesy Chili Mac with an extra dose of cheesy goodness. It’s the ultimate comfort food that will warm you up on cold nights.

Servings: 4 to 6

INGRDIENTS:

Chili Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, grated on a box grater (about ¾ cup)
• 1 large clove garlic, minced or grated
• ½ teaspoon dried oregano
• Kosher salt, to taste
• 2 chipotle chiles in adobo sauce, finely chopped
• 1 anchovy fillet, mashed
• 2 tablespoons chili powder (or ¼ cup Chile Paste)
• 1½ teaspoons ground cumin
• ¼ cup tomato paste
• 1 pound freshly ground chuck
• One 14-ounce can whole tomatoes packed in juice, drained and chopped
• One 15-ounce can dark kidney beans, drained
• 1 cup homemade or low-sodium canned chicken stock (or water)
• Freshly ground black pepper, to taste

Macaroni and Cheese Ingredients:

• 1 pound elbow macaroni
• One 12-ounce can evaporated milk
• 2 large eggs
• 1 teaspoon Frank’s RedHot or other hot sauce
• 1 teaspoon ground mustard
• 8 ounces American cheese, cut into ½-inch cubes
• 1¼ pounds extra-sharp cheddar cheese, grated
• 1 tablespoon cornstarch

Topping:

• 6 tablespoons unsalted butter
• ½ cup grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh parsley or scallions

INSTRUCTIONS:

1. In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add grated onion, garlic, oregano, and a pinch of salt. Cook until onion is light golden brown.
2. Stir in chipotles, mashed anchovy, chili powder, and cumin. Cook for about 1 minute until aromatic. Add tomato paste and cook until well combined.
3. Add ground beef and cook until no longer pink, breaking it into pieces with a wooden spoon.
4. Stir in chopped tomatoes, kidney beans, and chicken stock. Season with salt and pepper. Simmer for about 30 minutes until flavors develop and chili thickens. Remove from heat.
5. While the chili simmers, cook the macaroni in salted water until barely al dente. Drain and return to the pot. Add 6 tablespoons butter and stir until melted.
6. In a bowl, whisk together evaporated milk, eggs, hot sauce, and ground mustard. Toss American cheese and 1 pound of cheddar with cornstarch until combined.
7. Over low heat, add milk and cheese mixtures to the macaroni. Stir constantly until the cheese is melted and the mixture is creamy.
8. Stir the chili into the macaroni and cheese. Transfer to a casserole dish. Top with the remaining cheddar and Parmesan cheese.
9. Preheat the broiler. Broil the casserole until browned and bubbly.
10. Let it rest for 5 minutes, then sprinkle with chopped parsley or scallions and serve.

Indulge in the Cheesy Chili Mac and savor the perfect combination of chili’s bold flavors and creamy macaroni and cheese. This dish will surely become a favorite for your family and friends!