Homemade Macaroni & Cheese Chili

Homemade Macaroni & Cheese Chili

I know it’s already Spring, but here in Maryland it feels like anything but. We went to an Easter egg hunt yesterday and it was freezing! It’s the end of March and the temperature was 30 degrees! We were bundled up in heavy coats, scarves, gloves, and boots. I had already put all that away and had to dig it out again. It was crazy and way too cold for Spring. When the temperature drops all I crave are comfort foods. Chili, bread, soup, casseroles…. This chill is the all-time perfect, homey comfort food. I have made this several times over this past winter, and well “Spring” now too apparently 😉 and it never disappoints. The Fritos scoops chips take this chili to another level, do not make this chili without having the Fritos scoops to dunk in the chili.

I normally try to do easy recipes, you know the ones that only require one pan and/or one cooking method. Because let’s face it, the last thing I want is to have to get out 18 different pans to make dinner;  while having a starving baby yelling in her highchair, my little girl running around the kitchen & dining room waiting for dinner, and my five-year-old asking me every 2 seconds when dinner will be ready. This recipe has a few steps, but they can all be done together, so it does not take as long as the recipe may sound. I always cook the chili mixture first, and let it simmer while I cook the pasta and the cheese sauce.  It actually comes together quite fast. And fast is good 🙂

Homemade Macaroni & Cheese Chili


  • 1 lb lean ground beef (85/15 or leaner)
  • 1 (15 oz) can pinto beans
  • 1 (15 oz) can tomato sauce
  • 1 packet of chili seasoning, I get the mild flavor one
  • 2 tablespoons brown sugar
  • ¼ cup sour cream
  • Macaroni & Cheese
  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup flour
  • 2 cups milk
  • 8oz (2 cups) shredded cheddar cheese
  • 8 oz elbow macaroni noodles
  • salt and pepper, to taste


  1. In a large stock/soup pot, brown beef, and drain fat. Return beef to pan and add pinto beans, tomato sauce, chili seasoning, brown sugar, and sour cream. Stir occasionally and keep warm while you prepare the macaroni & cheese.
  2. In a separate pot, boil elbow macaroni noodles according to directions on package. Don't forget to add a bit of salt to the pasta water. It makes all the difference.
  3. Meanwhile, in a medium saucepan, over medium-high heat, melt butter. Add flour and cook 1 minute, while stirring. Pour in milk while whisking constantly. It will thicken up nicely after a few minutes. Stir constantly so it does not burn. Once thick add shredded cheese and stir until melted.
  4. Drain noodles and add to pot with chili. Add cheese to pot with chili. Stir and season additionally with salt and pepper, if needed. Serve hot.


* I would recommend using 1% milk or higher. I have always used 2% and it turns out perfectly thick.


Try this chili and get your family together for a warm, homey, and delicious meal.

♥ Jessica

recipe from here

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