Chili Mac and Cheese

The epitome of comfort with a kick: Chili Mac and Cheese. Your taste buds will thank us.

Chili Mac and Cheese
Yield: approximately 6 servings
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  1. 1 tablespoon vegetable oil
  2. 1 pound ground chuck
  3. 1⁄2 cup chopped yellow onion
  4. 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  5. 1⁄3 cup water
  6. 1 tablespoon chili powder
  7. 1 teaspoon ground cumin
  8. 1 1⁄2 teaspoons salt, divided
  9. 1⁄4 teaspoon garlic powder
  10. 2 tablespoons unsalted butter
  11. 2 tablespoons all-purpose flour
  12. 2 cups whole milk
  13. 1⁄2 teaspoon ground black pepper
  14. 3⁄4 cup shredded extra-sharp Cheddar cheese
  15. 8 ounces elbow macaroni, cooked
  16. Green onion, shredded Cheddar cheese, corn chips, to serve
  1. In a medium Dutch oven, heat oil
  2. over medium-high heat. Add beef and onion; cook, stirring occasionally, until browned, approximately
  3. 5 minutes. Drain; return beef mixture to pan.
  4. Add tomato, 1⁄3 cup water, chili powder, cumin, 1 teaspoon salt, and garlic powder; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until thickened, approximately 12 minutes. Remove from pan. Set aside.
  5. In same pan, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, remaining 1⁄2 teaspoon salt, and pepper. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat.
  6. Stir in cheese until melted. Stir in beef mixture and cooked pasta. Serve with green onion, cheese, and chips.
Taste of the South

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