Chili Mac and Cheese Casserole

• 8 oz elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups chili (homemade or canned)
• 1 ½ cups milk
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ cup breadcrumbs
• 2 tablespoons grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain.
3. 3 In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
4. 4 Gradually add milk, whisking constantly until thickened.
5. 5 Remove from heat and stir in cheddar and Monterey Jack cheeses until melted.
6. 6 Combine cooked macaroni, cheese sauce, and chili in a large bowl.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Mix breadcrumbs and Parmesan cheese; sprinkle over the top.
9. 9 Bake for 25-30 minutes, or until golden and bubbly.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• whisk

Variations

• Add cooked ground beef or turkey to the chili for extra protein.
• Use gluten-free breadcrumbs for a gluten-free option.

Substitutions

• If you're out of Monterey Jack, use more cheddar or a mix of your favorite melting cheeses.

Pairings

• Pairs well with a cold beer or a glass of red zinfandel.

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the cheese sauce.
• Top with diced green onions or jalapeños for garnish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10-15 minutes.

Serving Suggestions

• Serve with a side of garlic bread or a crisp green salad.

FAQ