📝 About This Recipe
This recipe is a soulful marriage of two American icons: rich, smoky beef chili and creamy stovetop macaroni and cheese. Baked to golden perfection with a triple-cheese crust, it offers a nostalgic depth of flavor that far surpasses the boxed versions of our youth. It is the quintessential modern comfort bake, designed to warm you from the inside out with every cheesy, spice-kissed bite.
🥗 Ingredients
The Chili Base
- 1.5 pounds Ground Chuck (80/20 fat ratio for best flavor)
- 1 large Yellow Onion (finely diced)
- 1 Red Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 15 ounces Diced Tomatoes with Green Chilies (undrained)
- 15 ounces Kidney Beans (rinsed and drained)
- 2 tablespoons Chili Powder (mild or medium)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 cup Beef Broth (low sodium)
The Macaroni & Cheese
- 1 pound Elbow Macaroni (uncooked)
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 2.5 cups Whole Milk (warmed slightly)
- 3 cups Sharp Cheddar Cheese (freshly shredded and divided)
- 1 cup Monterey Jack Cheese (freshly shredded)
For Garnish
- 3 stalks Green Onions (thinly sliced)
- 1/4 cup Pickled Jalapeños (optional)
- 1/2 cup Sour Cream (for dolloping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Cook the elbow macaroni for 2 minutes less than the package directions (it should be very 'al dente' as it will finish cooking in the oven). Drain and set aside.
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3
In a large skillet or Dutch oven over medium-high heat, brown the ground chuck, breaking it up with a wooden spoon until no longer pink.
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4
Add the diced onion and bell pepper to the beef. Sauté for 5-6 minutes until the vegetables are softened and the onion is translucent.
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5
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant to 'bloom' the spices.
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6
Add the tomato paste, stirring constantly for 2 minutes to caramelize it slightly. Then, pour in the diced tomatoes (with juice), kidney beans, and beef broth.
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7
Simmer the chili mixture uncovered over medium heat for 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
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8
In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to create a light roux.
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9
Slowly whisk in the warm milk. Continue whisking until the sauce thickens and bubbles, about 5 minutes. Remove from heat.
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10
Stir 2 cups of the Sharp Cheddar and all of the Monterey Jack into the milk sauce until melted and smooth. Season with a pinch of salt and pepper.
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11
In a large mixing bowl, combine the cooked macaroni, the cheese sauce, and the beef chili. Fold gently until every noodle is coated.
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12
Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of Cheddar cheese over the top.
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13
Bake for 20-25 minutes, or until the cheese is bubbly and the edges are starting to turn golden brown.
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14
Let the dish rest for 5-10 minutes before serving. This allows the sauce to set so it isn't too runny.
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15
Garnish with sliced green onions, pickled jalapeños, and a dollop of sour cream before serving.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Under-cook your pasta by 2-3 minutes so it retains a bite after soaking up the chili juices in the oven. If you prefer a spicier kick, add a chopped chipotle pepper in adobo sauce to the beef mixture. For a crunchier topping, mix 1/2 cup of crushed corn chips with the final layer of cheese before baking. This dish freezes beautifully; simply thaw overnight in the fridge and bake covered with foil at 350°F until heated through.
🍽️ Serving Suggestions
Serve with a side of sweet honey cornbread to balance the savory spices. A crisp green salad with a lime-cilantro vinaigrette provides a refreshing contrast to the rich cheese. Pair with a cold Amber Ale or a sparkling ginger ale to cut through the richness. Offer extra toppings on the side, like diced avocado or fresh cilantro, for guests to customize their bowls.