How to Make the Best CHILI MAC & CHEESE in Your City
Your City: Chili Mac & Cheese is the ultimate comfort food: bold, cheesy, and baked to bubbly perfection in just one pot.
What Most People Don’t Know About Making CHILI MAC & CHEESE
- Under-cook the pasta more than you think: Pasta continues to cook as it bakes. Only simmer it 6–8 minutes before adding cheese and baking.
- Hold back some liquid: Reserve ½ cup of broth before pasta goes in. Add it back only if the mixture gets too thick. This prevents dry, gummy pasta.
- You need the right pot: A deep, 5–6 qt oven-safe pot (like a Dutch oven or heavy-duty skillet with high sides) is ideal. Anything smaller will overflow or bake unevenly.
Ingredients (Serves 6–8)
For the chili-pasta base
- 2 Tbsp vegetable or olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 lb lean ground beef (85–90%)
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne (optional)
- ½ tsp sugar
- Bald Buck Seasoning
- 3 cups beef broth (hold back ½ cup to adjust texture)
- 1 (15 oz) can crushed tomatoes (fire-roasted if possible)
- 8 oz elbow macaroni
For the cheese sauce
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- ½ cup evaporated milk
- 3 cups shredded cheese (cheddar + Monterey Jack mix is great)
- 1 Tbsp yellow mustard
Optional crunchy topping
- 2 Tbsp melted butter
- ½ cup breadcrumbs
- ½ tsp chili powder
- Pinch of Bald Buck Seasoning
Finishing touch
- Fresh chopped scallions or parsley
- Sour cream or hot sauce for topping
Instructions
- Preheat oven: Set to 400 °F.
- Sauté onion and garlic: In a large 5–6 qt oven-safe pot or Dutch oven, heat oil over medium. Cook onion and garlic until soft (3–4 minutes).
- Brown beef and bloom spices: Add ground beef. As it browns, stir in chili powder, cumin, paprika, cayenne, sugar, and Bald Buck Seasoning. Cook until no pink remains (5–6 minutes).
- Simmer pasta in chili base: Add 2½ cups of the broth and the crushed tomatoes. Bring to a simmer. Stir in dry macaroni and cook uncovered for 6–8 minutes only...just until the edges of pasta soften. Stir often. Hold back that last ½ cup broth in case it gets too thick.
- Make cheese sauce: While pasta simmers, in a small saucepan melt butter over medium. Whisk in flour and cook 1 minute. Slowly whisk in whole milk and evaporated milk. Simmer gently until thickened (about 5–7 minutes). Take off heat and stir in shredded cheese and mustard until smooth.
- Combine & adjust: Pour cheese sauce into chili-pasta mixture. If it’s too thick, stir in some or all of the reserved ½ cup broth to loosen it up.
- Top and bake: Mix melted butter, breadcrumbs, chili powder, and Bald Buck Seasoning. Sprinkle over top. Bake uncovered for 15 minutes, just until golden and bubbly.
- Serve it up: Let sit 5 minutes. Garnish with scallions or parsley, plus sour cream or hot sauce if you like.
