Grammy's Kitchen · Chili · Chili Mac and Cheese
One of 163 chili recipes we measured
6 cooks on www.simplyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 61% | 23% |
| fat | 9% | 1% |
| aromatics | 19% | 16% |
| salt | 2% | 0% |
| thickener | 2% | 0% |
| vegetables and beans | 54% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 210 g | 2 cups uncooked elbow pasta |
| 14 g | 1 tablespoon vegetable oil |
| 150 g | 1 yellow onion, diced |
| 425 g | 2 tomatoes, diced (or 1 15-oz can whole tomatoes, drained and diced) |
| 454 g | 1 pound ground beef |
| 2 g | 1 teaspoon black pepper |
| 8 g | 1 tablespoon chili powder |
| 11 g | 1 tablespoon kosher salt |
| 28 g | 2 tablespoons unsalted butter |
| 15 g | 2 tablespoons all-purpose flour |
| 488 g | 2 cups whole milk |
| 340 g | 3 cups (12 ounces) shredded cheese, either a Mexican cheese blend (see Recipe Note) or cheddar |
| 13 g | 1 tablespoon yellow mustard |
| 28 g | 2 tablespoons unsalted butter |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/4 teaspoon kosher salt |
| 54 g | 1/2 cup breadcrumbs |
Method: 8 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We quadrupled this and served it for our community lunch. It is really, really tasty just as is. It got rave reviews from the neighbors, and some folks asked for the recipe. When this happens I always refer them to Simply Recipes. The recipe was made in advanc” — a cook
“Not the most healthy recipe, but one of my family's favourites! We make this a bit spicy with some chili flakes and jalapenos if we have those on hand. For the cheese mixture, again we just use whatever we've got in the fridge and it's always turned out great!” — a cook