Ingredients
Units
Scale
- 8 ounces elbow macaroni noodles
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 ounces shredded sharp cheddar cheese, divided
- 3-4 cups of chili (try my quick and easy homemade chili recipe)
- Kosher salt
- black pepper
Instructions
- Cook 8 ounces of elbow macaroni according to package directions just until al dente. Don’t forget to salt your pasta water!
- Heat the oven to 375 degrees.
- Melt 2 tablespoons butter in a large saute pan over medium-low heat.
- Once it begins to bubble, add 2 tablespoons flour and cook, whisking constantly for about 2 minutes.
- Slowly whisk in 1 cup whole milk and 1/2 a cup heavy cream until the mixture is smooth and creamy. Stir in 1/2 teaspoon mustard powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder along with a few large pinches of salt and a couple pinches of pepper.
- Gradually stir in 8 ounces of shredded cheese until it melts.
- Stir in cooked elbow macaroni until it’s well coated in the sauce.
- Stir in 3-4 cups warm chili.
- Sprinkle the remaining 4 ounces of shredded cheese over the top of the casserole. Bake, uncovered, for 5-10 minutes or until the casserole is warmed through and bubbly around the edges and the cheese is melted. Broil for 1-2 minutes if desired.
- Garnish with sliced green onion if desired and serve!
- If you loved this recipe, please leave a 5-star review and rating below!
Notes
- Add as much or as little chili as you like. I find that about 4 cups of chili is the sweet spot to get lots of chili flavor while balancing out the mac and cheese portion. If you want more chili flavor add an extra cup. If you want more mac and cheese flavor, try adding just 2-3 cups of chili instead.
- You can bake it with cheese on top or just serve it straight from the pan. They’re both delicious. The shredded cheese on top just adds another layer of decadent flavor.
- Shred your own cheese straight from the block. Pre-shredded cheeses are coated in cellulose which prevents them from clumping but also prevents them from melting well. Freshly shredded cheese will melt much better. Save some time and use the shredding attachment on your food processor to shred it in just minutes.
- Spice it up! Add hot sauce or a pinch of cayenne pepper to add a kick to this chili mac recipe.Â
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pan of chili mac
- Calories: 422
- Sugar: 6 g
- Sodium: 801.3 mg
- Fat: 21.9 g
- Saturated Fat: 12.4 g
- Carbohydrates: 38 g
- Fiber: 2.6 g
- Protein: 18.2 g
- Cholesterol: 65.3 mg
