Loaded Chili Mac and Cheese Bake

Servings: 6
Calories: ~720 per serving
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

• 1 lb (450 g) elbow macaroni

• 1 lb (450 g) ground beef

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can diced tomatoes

• 1 (8 oz) can tomato sauce

• 2 tbsp chili powder

• 1 tsp cumin

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 cups shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1 cup milk

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 green onions, sliced (for garnish)

• Sour cream (optional, for topping)

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the macaroni until al dente, drain, and set aside.

2. Cook the beef:
   In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
   Add chopped onion and garlic; cook for 2–3 minutes until fragrant.

3. Make the chili base:
   Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper.
   Simmer for 5–7 minutes until slightly thickened.

4. Make the cheese sauce:
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened.
   Stir in 1½ cups cheddar cheese and ½ cup mozzarella until melted and creamy.

5. Combine:
   Add the cooked pasta and cheese sauce to the chili mixture, stirring until well combined.

6. Bake:
   Pour everything into a greased 9×13-inch baking dish. Top with remaining cheese.
   Bake at 375°F (190°C) for 15–20 minutes, until hot and bubbly.

7. Finish and serve:
   Garnish with green onions and a dollop of sour cream if desired. Serve warm and enjoy the cheesy goodness!