Chili Mac and Cheese

Do you ever look through your freezer and find meals/food that you forgot you had in the freezer? I do all the time, specially if it gets pushed behind the ice cream LOL. I recently found some chili I froze from the last time I made it. Chili is a great meal for a cold winter day. But I will share my chili recipe another time. When the weather is warmer, chili isn’t always the best or most comforting meal you want. So I decided to level up my chili and make chili mac and cheese!

After, defrosting the chili over night I added it to a pot on medium low heat. In a smaller pot I started to make a roux. Once the butter, flour and milk begin to thicken, I added the cheese. I did a combination of whatever cheese I had in my fridge. It ended up being some havarti, provolone, cheddar and mozzarella. I seasoned it with a bit of white pepper and ground mustard.

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Once the roux is complete and cheesy, I mixed it in with the chili and added a cup of macaroni. I turned the heat up a bit higher and continued to simmer the pot. As the macaroni continues to cook I added bit of goat cheese to make it creamier. When the macaroni is tender and the liquid has reduced, it’s ready to be eaten!

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This was the perfect comforting meal and leftovers made a great hot lunch to pack! Have you made chili mac and cheese before? What are you secrets to the best chili mac?

Live to Eat,
Tiv