For the Chili:

  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 pound ground beef 80/20 mix for best flavor
  • 1 tablespoon chili powder adjust according to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika optional for a smoky flavor
  • 1 can 14.5 ounces diced tomatoes
  • 1 can 15 ounces kidney beans, drained and rinsed (optional, as traditional Texas chili doesn’t include beans)
  • Salt and pepper to taste

For the Mac:

  • 8 ounces elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste


Prepare the Chili:

  • Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute until fragrant.
  • Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.
  • Stir in the chili powder, cumin, smoked paprika (if using), diced tomatoes (with their juice), and kidney beans (if using). Season with salt and pepper to taste.
  • Reduce the heat to low and let the chili simmer, uncovered, for about 20-30 minutes to allow the flavors to meld. Adjust the seasoning as needed.

Cook the Macaroni:

  • While the chili simmers, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Make the Cheese Sauce:

  • In a separate pot, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1-2 minutes.
  • Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens.
  • Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.


  • Add the cooked macaroni to the cheese sauce, stirring until well coated.
  • Serve the chili over a bed of the cheesy macaroni. Alternatively, you can mix the chili and cheesy macaroni together before serving for a fully integrated dish.


  • Serve the Texas Chili Mac hot, garnished with additional shredded cheese, chopped onions, or fresh cilantro if desired.

By Admin

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