Craving that iconic Chili Mac from Steak 'n Shake but don't want to leave the house? This recipe brings the delicious, cheesy, meaty goodness right to your kitchen! It's easier than you think to recreate this classic comfort food, resulting in a healthy and satisfying meal the whole family will love. This quick dinner idea is perfect for busy weeknights, and it's a fantastic example of delicious dishes you can easily make from scratch. Get ready to dive into this homemade cooking adventure!
Ingredients:
This recipe makes approximately 6 servings.
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For the Chili:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef (or a leaner ground turkey for a healthier option)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
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For the Macaroni and Cheese:
- 1 lb elbow macaroni
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional, for extra flavor)
Instructions:
Making the Chili:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the diced tomatoes (undrained), kidney beans, pinto beans, beef broth, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 20 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors will meld.
Making the Macaroni and Cheese:
- Cook the elbow macaroni according to package directions. Drain and set aside.
- While the macaroni is cooking, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. This is a crucial step for a creamy mac and cheese.
- Reduce heat to low and stir in the salt, pepper, cheddar cheese, and Monterey Jack cheese (if using) until melted and smooth. Stir in the cooked macaroni.
Combining and Serving:
- Preheat your oven's broiler to high.
- Combine the chili and macaroni and cheese in a large oven-safe dish. Mix gently to distribute the ingredients evenly.
- Broil for 2-3 minutes, or until the top is bubbly and slightly browned. Watch carefully to prevent burning.
- Serve immediately and enjoy your homemade Chili Mac!
Tips and Variations:
- For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce.
- Feel free to experiment with different types of beans. Black beans or a mix of beans would work well.
- Add some chopped bell peppers or jalapeños to the chili for extra flavor and texture.
- If you don't have Monterey Jack cheese, you can use another type of melting cheese like Colby or pepper jack.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 500-600
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 50-60g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious and satisfying Chili Mac! This easy recipe is a great addition to your collection of healthy meals and best recipes. Remember to adjust seasonings to your liking for the ultimate culinary experience.