Chili Mac Recipe

5 from 3 votes

This homemade chili mac and cheese recipe combines hearty beef chili and creamy mac and cheese. It's the best kind of comfort food!

Prep 1

Cook 15

Total 1 15

Fat 18

Carbs

Protein 29

Yield

Prepare our homemade mac and cheese recipe. Do not use leftover mac and cheese, so make it fresh the day you're making this chili mac and cheese casserole.
Prepare our beef chili recipe. If using leftover chili, heat it up before adding it to the casserole dish in step 4.
Preheat the oven to 375ºF and spray a 9x13-inch casserole dish with non-stick cooking spray.
To the prepared casserole dish, add 6 cups of mac and cheese (the entire recipe) and 6 cups of beef chili (about 3/4 of the recipe, you'll have some leftover!). Mix well.
Bake for 15 minutes.
Remove from the oven, sprinkle the shredded cheddar cheese evenly over the top of the casserole, and bake for another 5 minutes.
Let rest for 5-10 minutes before serving with Greek yogurt or sour cream.

Storage: Store leftover chili mac in an airtight container in the refrigerator for up to 5 days. To make leftover chili mac a little creamier, add a splash of broth or tomato sauce before reheating.
Freezing Instructions: Let the chili mac and cheese cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. When ready to enjoy, remove it from the freezer and place it in the refrigerator to thaw. When thawed, transfer to a casserole dish and reheat in the oven until warm.

Calories: 466kcal | Protein: 29g | Fat: 18g | Fiber: 13g | Sugar: 7g