Crispy corn chips are the perfect topper for this main-dish mac and cheese.
Chili Mac and Cheese
Makes about 6 servings
- 1 tablespoon vegetable oil
- 1 pound ground chuck
- ½ cup chopped yellow onion
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- ⅓ cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1½ teaspoons salt, divided
- ¼ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon ground black pepper
- ¾ cup shredded extra-sharp Cheddar cheese
- 8 ounces elbow macaroni, cooked
- Green onion, shredded Cheddar cheese, corn chips, to serve
- In a medium Dutch oven, heat oil over medium-high heat. Add beef and onion; cook, stirring occasionally, until browned, about 5 minutes. Drain; return beef mixture to pan.
- Add tomato, ⅓ cup water, chili powder, cumin, 1 teaspoon salt, and garlic powder; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until thickened, about 12 minutes. Remove from pan. Set aside.
- In same pan, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, remaining ½ teaspoon salt, and pepper. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat.
- Stir in cheese until melted. Stir in beef mixture and cooked pasta. Serve with green onion, cheese, and chips.
Find more delicious recipes like this one in our newest issue of Southern Cast Iron.