Homemade chili mac and cheese is a delightful fusion of two classic comfort foods: chili and macaroni and cheese. This hearty dish combines the rich, savory flavors of chili with the creamy, cheesy goodness of macaroni and cheese, creating a mouthwatering meal that is perfect for any occasion. Whether you’re hosting a dinner party, satisfying a hungry crowd, or simply craving a cozy homemade meal, this recipe is sure to delight your taste buds and warm your heart.
There’s something inherently comforting about homemade chili mac and cheese. The combination of the hearty chili base and creamy macaroni and cheese creates a one-of-a-kind flavor profile that is both familiar and unique. This dish is not only delicious but also versatile, allowing you to customize it with your favorite toppings and ingredients. From adding a touch of spice with jalapeños to including a variety of toppings like shredded cheese, sour cream, or green onions, the possibilities are endless.
One of the best things about making homemade chili mac and cheese is the ability to control the ingredients and cooking process. Store-bought versions often contain preservatives and artificial flavors, which can detract from the authentic taste of the dish. By making it at home, you can ensure that your chili mac and cheese is bursting with fresh, high-quality ingredients. Plus, the satisfaction of creating a delicious meal from scratch is unmatched.
Here’s a simple recipe to get you started on your homemade chili mac and cheese journey:
Ingredients:
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 350°F (175°C).
- Boil a large pot of salted water and cook the macaroni according to package instructions until al dente. Drain and set aside.
- Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth, creating a roux.
- Slowly pour in the milk while continuously whisking to prevent lumps. Cook until the mixture thickens, about 5 minutes.
- Reduce the heat to low and stir in the shredded cheese until melted and smooth.
- In a separate pot, combine the tomato sauce, kidney beans, black beans, diced tomatoes, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Simmer for 10 minutes.
- Combine the macaroni and cheese mixture with the chili mixture in a large baking dish. Stir until well combined.
- Bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with your favorite toppings and enjoy!
Homemade chili mac and cheese is a fantastic way to bring together the flavors of two beloved comfort foods. With its hearty, satisfying taste and endless customization options, this dish is sure to become a family favorite. So go ahead, embrace your inner chef, and create a delicious batch of homemade chili mac and cheese today!
