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  • Indecisive Mac and Chili

    1 vote
    Indecisive Mac and Chili
    Prep: 20 min Cook: 35 min Servings: 10
    by Culinary Envy
    188 recipes
    >
    Indecisive Mac and Chili is the ULTIMATE Comfort Combination. Smooth, creamy, cheesy from the Mac side, and delicious meatiness of the simmered, rich, flavorful chili on the other. A hit with the entire family!

    Ingredients

    • For the Mac part:
    • 2 tablespoon salt
    • 1 tablespoon vegetable oil
    • 1 pounds elbow macaroni
    • 1 quart whole milk
    • 6 tablespoons unsalted butter
    • ½ cup all purpose flour
    • 12 ounces Gruyere, grated (4 cups)
    • 8 ounces extra-sharp Cheddar, grated (2 cups)
    • 1 tablespoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon nutmeg
    • For the Chili part:
    • 1 pound ground sirloin
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 3 jalapeno peppers, seed and chopped
    • 5 cloves garlic, chopped
    • 3 tablespoons chili powder
    • 1 tablespoons cumin
    • 2 tablespoons hot pepper sauce
    • 1 teaspoon salt
    • ¾ teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ cup beef broth
    • ½ cup red wine
    • 1 cup crushed tomatoes (from the can)
    • 1 ( 6 oz) can tomato paste
    • For Garnish:
    • 1 roma tomato, seeded and finely chopped
    • ½ cup green onions, chopped
    • ½ cup additional extra-sharp Cheddar cheese

    Directions

    1. Preheat the oven to 375° F.
    2. For the Mac part:
    3. Drizzle oil and salt into a large pot of boiling water. Add the macaroni and cook according to the directions on the package, about 6 to 8 minutes. Drain well.
    4. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, garlic powder, onion powder and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart buttered baking dish.
    5. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
    6. While the Mac is baking, in a large skillet, brown beef and onion in oil over medium high heat.
    7. Add jalapeño peppers, garlic, chili powder, cumin, hot pepper sauce, salt, pepper, garlic powder and onion powder. Cook together 5 minutes; stir in beef broth and red wine, and reduce liquid by half, about 3 minutes. Turn the heat down to low and stir in crushed tomatoes, tomato paste and simmer for 15 minutes, stirring occasionally.
    8. Remove the Mac from the oven and scoop some into a serving size bowl. Add a scoop of chili on top and garnish with tomatoes, green onions and additional cheddar cheese, if desired.

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