Church Supper Chili Mac and Cheese
Perfect for potlucks, family gatherings, or a hearty weeknight dinner, Church Supper Chili Mac and Cheese is the ultimate comfort food mash-up that brings big flavor to the table. This dish combines tender elbow macaroni with a rich, spiced chili made from ground beef, smoky paprika, and zesty cumin, all elevated by the creamy indulgence of a homemade sharp cheddar cheese sauce. A quick broil in the oven creates a bubbling, golden topping that's impossible to resist, while classic chili ingredients like kidney beans, diced tomatoes, and bell peppers add satisfying texture and robust flavor. Ready in just an hour and serving six, this one-pot wonder is a crowd-pleasing casserole that's as easy to make as it is delicious. Garnish with fresh parsley for a pop of color, and enjoy this hearty, cheesy comfort classic!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 cloves minced garlic
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 14 oz diced tomatoes (with juice)
- 14 oz tomato sauce
- 15 oz kidney beans, drained and rinsed
- 3 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a large skillet or Dutch oven, brown the ground beef over medium heat until no longer pink. Drain excess fat.
Add the diced yellow onion, green bell pepper, and minced garlic to the skillet. Cook for 3–5 minutes, or until the vegetables are softened and the garlic is fragrant.
Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper, coating the beef mixture in the spices.
Add the diced tomatoes (with their juice), tomato sauce, and kidney beans to the skillet. Stir well and bring to a simmer. Lower the heat and let the chili mixture simmer for about 15 minutes, stirring occasionally.
In a medium saucepan, create the cheese sauce. Melt the butter over medium heat, then whisk in the flour to form a roux. Cook for 1–2 minutes, whisking constantly.
Slowly whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, about 3–4 minutes.
Add 2 1/2 cups of shredded sharp cheddar cheese to the milk mixture, stirring until the cheese is fully melted and the sauce is smooth.
Combine the cooked macaroni, chili mixture, and cheese sauce in a large mixing bowl or directly in the Dutch oven if it's big enough. Stir to coat everything evenly.
Preheat the oven broiler to high.
Transfer the chili mac and cheese mixture to a large casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Place the casserole under the broiler for 2–3 minutes, or until the cheese on top is melted and bubbly. Watch closely to avoid burning.
Remove from the oven, garnish with freshly chopped parsley if desired, and serve warm!
Nutrition Facts
Calories |
5256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 6016 mg | 262% | |
| Total Carbohydrate | 512.9 g | 187% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 58.8 g | ||
| Protein | 269.0 g | 538% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 3032 mg | 233% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 4123 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
