Believe it or not, winter has made it’s way to Arizona! We have been in the 50’s and 60’s all week, and my mind has completely switched over to comfort foods. Of course the disaster in my kitchen could also be part of the appeal, but it was time for something thick, creamy, and hearty to try and warm me up…..
This Chili Mac and Cheese was exactly what I was craving!! I had tried a brand new Amy’s Organics frozen Chili Mac a few weeks ago, but it was lacking in chiliness. I didn’t want Macaroni and Cheese with some chili spices, I wanted a real chili mixed with a real macaroni and cheese…but I didn’t want to make two complete meals and mix them together….so it was time to get creative. 😉
So here is what I did…..Heat the olive oil in a large Dutch oven, then add the ground chuck and cook until no pink remains…..
Using a slotted spoon, remove the ground beef and place in a bowl. Set aside.
Lower the temperature to medium-low. Whisk the flour into the remaining oil in the Dutch oven and cook for 1 to 2 minutes…..
Don’t panic, it will turn into a thick and creamy sauce…trust me. 😉
Whisk in the warmed milk {I heat mine in the microwave for 2 minutes on HIGH}. Add the spices and seasonings, continuing to whisk mixture until it starts to simmer and thicken, about 6 to 8 minutes…..
Remove from heat and add the grated cheese in batches, stirring between until melted…..
Stir in the browned beef….
and the drained pasta…..
Check for flavor adding more chili powder if needed. Garnish with additional grated cheese and serve…..
And there you have it – a thick and creamy, slightly spicy, loaded with flavor and goodies Chili Mac and Cheese!!
Notes:
- There is enough heat for me, or a picky five year old, but some of you may wish to kick things up a bit with more cayenne pepper or maybe some hot sauce!
- I used Bush’s Chili Beans because I like them, and because they are the ones that are sold in the grocery store. I have never tried any other brands so I do not have any substitutions for you.
- I warm the milk for about 2 minutes in the microwave so it does not hit the hot flour/oil mixture and seize up….aka make lumps!
- If your pasta or ground beef have cooled down too much while you were making the cheese sauce, simply reheat on medium-low.
You should also check out my Homemade Macaroni and Cheese…..
and my favorite Guinness® Chili…..
and let’s not forget this crazy delicious Chipotle Bacon Macaroni and Cheese.….
now that one can get spicy! 😉
Enjoy!!
Chili Mac and Cheese
Print recipe
| Serves | 6 to 8 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Meal type | Main Course |
Ingredients
- 1 Tablespoon olive oil
- 1 Pound 80/20 ground chuck
- 1/3 cup unbleached, all-purpose flour
- 2 1/2 Cups whole milk, warmed (I used Unsweetened Cashewmilk)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 Teaspoons chili powder
- 1 teaspoon onion powder
- 1 Tablespoon ground mustard powder
- 1 teaspoon ground cumin
- 8 Ounces cheddar cheese, grated (almost 3 cups + more for garnish)
- (2) 16 ounce cans Bush's Chili Beans in mild chili sauce
- 1 Pound box elbow macaroni (cooked and drained)
Directions
| Heat the olive oil in a large Dutch oven, then add the ground chuck and cook until no pink remains. | |
| Using a slotted spoon, remove the ground beef and place in a bowl. Set aside. | |
| Lower the temperature to medium-low. Whisk the flour into the remaining oil in the Dutch oven and cook for 1 to 2 minutes. | |
| Whisk in the warmed milk {I heat mine in the microwave for 2 minutes on HIGH}. | |
| Add the spices and seasonings, continuing to whisk mixture until it starts to simmer and thicken, about 6 to 8 minutes. | |
| Remove from heat and add the grated cheese in batches, stirring between until melted. | |
| Stir in the browned beef and the drained pasta. | |
| Check for flavor adding more chili powder if needed. Garnish with additional grated cheese and serve. | |
This recipe will be partying at these link parties!
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