Description

This One Pot Chili Mac and Cheese is a hearty, flavorful meal combining the rich taste of chili with creamy macaroni and cheese. Made in a single pot, it features lean ground beef, tender elbow macaroni, kidney beans, and a blend of spices, simmered in a savory tomato and beef broth sauce. Topped with melted cheddar cheese and fresh coriander, it’s a comforting and satisfying dish perfect for a quick weeknight dinner or casual gathering.

Ingredients

Scale

Base Ingredients

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

Meat and Protein

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

Liquids and Pasta

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

Cheese and Garnishes

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

Spices and Seasonings

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

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Instructions

Prepare the base: Heat olive oil in a large pot over high heat. Add minced garlic and finely chopped onion, cooking for 1 minute until fragrant. Then, add chopped red capsicum and cook until the onion becomes translucent.
Brown the beef: Add the lean ground beef to the pot, breaking it up with a spoon as it cooks. Continue until the beef has fully browned and is no longer pink.
Add remaining ingredients except cheese: Stir in crushed canned tomatoes, drained red kidney beans, beef broth, uncooked elbow macaroni, and all the spices (cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt). Mix well.
Simmer the chili mac: Bring the mixture to a simmer, then reduce heat to medium and cover. Cook for 12 minutes or until the macaroni is al dente, meaning it should be just cooked but still slightly firm to the bite. The sauce should be thick and saucy with minimal excess liquid.
Incorporate cheese and finish: Turn off the stove but keep the pot on it. Stir through half of the shredded cheese until it melts and the sauce becomes creamy. Taste and adjust salt and pepper if needed. Top with the remaining cheese, replace the lid, and let it sit for about 2 minutes so the cheese melts and the sauce thickens further.
Garnish and serve: Sprinkle with freshly chopped coriander or cilantro for a fresh finish, then serve immediately while hot.

Notes

Watch the recipe video linked above for a visual guide.
This recipe combines classic chili flavors with macaroni and cheese for a delicious one-pot meal that’s quick and easy.
Key point: Turn off heat as soon as the pasta is just al dente to allow residual heat to finish cooking the pasta perfectly.
Adjust cayenne pepper to control the heat level; 1/2 tsp gives a warm, mild spice.
Using lean ground beef keeps the dish less greasy while maintaining flavor.
Leftovers taste great and can be reheated gently on the stovetop.

Nutrition

Serving Size: 524 g
Calories: 768 kcal
Sugar: 12 g
Sodium: 1630 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 75 g
Fiber: 11 g
Protein: 44 g
Cholesterol: 103 mg