Description

This One Pot Chili Mac and Cheese recipe combines the rich, hearty flavors of classic chili with creamy macaroni and melted cheese for a comforting, satisfying meal. Featuring ground beef, kidney beans, tomatoes, and a blend of spices, it’s cooked all in one pot for quick and easy cleanup, making it perfect for busy weeknights. A sprinkle of fresh coriander adds a bright finishing touch.

Ingredients

Scale

Base Ingredients

1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 red capsicum (bell pepper), chopped

Meat and Beans

500g (1 lb) ground beef (lean mince)
420g (14 oz) canned red kidney beans, drained

Liquids and Pasta

800g (28 oz) canned crushed tomatoes
2 1/2 cups (625 ml) beef broth (chicken broth also okay)
250g (8 oz) elbow macaroni pasta, uncooked

Spices and Seasonings

1/2 tsp cayenne pepper (or pure chili powder, adjust spiciness to taste)
2 tsp paprika powder
2 tsp cumin powder
1 1/2 tsp onion powder (can substitute with garlic powder)
1 tsp dried oregano
1/2 tsp black pepper
1 1/4 tsp salt

Cheese and Garnish

2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
1/4 cup coriander (cilantro), finely chopped, for garnish

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Instructions

Heat oil and sauté aromatics: Heat 1 tablespoon of olive oil in a large pot over high heat. Add the minced garlic and finely chopped onion and cook for about 1 minute until fragrant. Then add the chopped red capsicum and continue cooking until the onion becomes translucent.
Cook the beef: Add the ground beef to the pot and cook, breaking it up with a spoon as it browns. Cook until the beef is no longer pink and has turned brown.
Add remaining ingredients and simmer: Stir in the crushed tomatoes, drained kidney beans, beef broth, uncooked elbow macaroni, and all the spices (cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt). Bring the mixture to a simmer, then reduce heat to medium.
Cook pasta until al dente: Cover the pot and cook for about 12 minutes or until the macaroni is just tender but still slightly firm to the bite (al dente). The sauce should be thick and saucy, not watery.
Add cheese off heat: Turn off the stove and, while the pot remains on the heat, stir in half of the shredded cheese until it is well incorporated and melted, creating a creamy texture. Taste and adjust salt and pepper as needed.
Finish with remaining cheese and garnish: Sprinkle the remaining cheese on top, cover the pot again, and let it sit for about 2 minutes so the cheese melts fully and the sauce thickens further. Finally, sprinkle with chopped coriander if desired and serve immediately.

Notes

This recipe video accompanies the instructions, showing the step-by-step process.
The key to perfect chili mac is to turn off the stove as soon as the pasta is just cooked, allowing residual heat to finish cooking without overdoing it.
Adjust the cayenne pepper to control the spice level; 1/2 tsp gives a warm mild heat but can be increased or decreased.
This is a wonderfully quick and moorish one-pot meal combining chili and mac & cheese flavors.

Nutrition

Serving Size: 524 g
Calories: 768 kcal
Sugar: 12 g
Sodium: 1630 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 21 g
Trans Fat: 0.5 g
Carbohydrates: 75 g
Fiber: 11 g
Protein: 44 g
Cholesterol: 103 mg