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Chili Mac & Cheese Bowl

A hearty meal that combines rich, meaty chili with creamy homemade mac and cheese, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 15-ounce can tomato sauce
  • 1 14.5-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
For the Mac & Cheese
  • 8 ounces elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
Optional Toppings
  • Chopped parsley
  • Green onions
  • Jalapeños
  • Sour cream
  • Cornbread

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Cook the onion until soft, then add the garlic and ground beef. Brown the beef and drain excess fat.
  2. Stir in the tomato paste, tomato sauce, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 25–30 minutes.
  3. Meanwhile, cook the macaroni according to the package directions. Drain and set aside.
Sauce Preparation
  1. Melt butter in a saucepan. Whisk in the flour and cook for 1 minute.
  2. Slowly whisk in the milk until smooth and slightly thickened.
  3. Stir in the cheddar and Monterey Jack cheese until melted and creamy. Fold in the cooked macaroni.
Assembly
  1. Spoon the chili into bowls, top with the creamy mac and cheese, garnish with parsley, and serve with cornbread.

Notes

Shred your own cheese for the smoothest sauce. Let the chili simmer for the best flavor. Add diced jalapeños or cayenne pepper if you like extra heat. Store leftovers in the refrigerator for up to 4 days.