Ingredients
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1 lb ground beef (80% lean)
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1 small onion, diced
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½ cup bell pepper, diced
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3 cloves garlic, diced
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1.25 oz chili seasoning mix (or homemade)
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1 tablespoon tomato paste
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8 oz tomato sauce
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14.5 oz can diced tomatoes (undrained)
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½ cup chicken broth (or beef broth)
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1 can kidney beans (15 oz), drained
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2 cups uncooked macaroni
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2 tablespoons butter
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2 tablespoons flour
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½ cup heavy cream
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1 cup milk
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½ teaspoon mustard powder
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¼ teaspoon onion powder
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¼ teaspoon each salt and pepper
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½ teaspoon hot sauce
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3 cups cheddar cheese, shredded
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Fresh parsley, for garnish
Instructions
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In a large pot, brown the ground beef over medium-high heat.
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Add diced onion and bell pepper; cook until softened.
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Stir in garlic, chili seasoning, and tomato paste; cook for 1 minute.
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Pour in tomato sauce, diced tomatoes, and chicken broth. Stir to combine.
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Simmer uncovered for 10–12 minutes until slightly thickened.
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Add drained kidney beans and cook for 5 more minutes.
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In a separate pot, cook macaroni until al dente, drain, and set aside.
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In another saucepan, melt butter and whisk in flour to form a roux.
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Slowly add milk and cream while whisking to avoid lumps.
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Stir in mustard powder, onion powder, salt, pepper, and hot sauce.
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Remove from heat and add shredded cheese gradually, stirring until melted.
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Fold cooked macaroni into the chili mixture.
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Pour cheese sauce over it and stir gently to combine.
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Simmer for 5 minutes on low heat, stirring occasionally.
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Garnish with chopped parsley before serving.
Notes
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For a lighter version, substitute ground turkey or chicken for beef.
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Add more cheese for extra creaminess or adjust the chili seasoning for desired spice.
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Store leftovers in the fridge for up to three days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes