One Pot Chili Mac and Cheese
This comforting one-pot meal combines the heartiness of chili with the cheesy goodness of mac and cheese. It's rich, flavorful, and perfect for busy weeknights. The secret? Turn off the heat as soon as the pasta is just cooked—it’ll finish cooking in the residual heat while soaking up all that delicious flavor. Adjust the cayenne for your preferred spice level!
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Servings: 6
Notes
Ingredients
Main:- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red bell pepper (capsicum), chopped
- 500g (1 lb) lean ground beef
- 800g (28 oz) canned crushed tomatoes
- 420g (14 oz) canned red kidney beans, drained
- 2 1/2 cups (625 ml) beef broth (chicken broth works too)
- 250g (8 oz) uncooked elbow macaroni
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or any good melting cheese)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1/2 tsp cayenne pepper (or adjust to taste)
- 2 tsp paprika
- 2 tsp ground cumin
- 1 1/2 tsp onion powder (or garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Instructions
- Sauté the base:
In a large pot, heat olive oil over high heat. Add garlic and onion, and cook for about 1 minute. Stir in the bell pepper and cook until the onion turns translucent. - Cook the beef:
Add the ground beef. Cook while breaking it up with a spoon, until it's browned all over. - Add remaining ingredients (except cheese):
Stir in the crushed tomatoes, kidney beans, broth, pasta, and all the chili seasoning. Bring the mixture to a simmer, then reduce the heat to medium. - Simmer:
Cover the pot and cook for about 12 minutes, or until the pasta is just al dente (tender but slightly firm). The mixture should be thick and saucy. - Add cheese:
Turn off the heat but leave the pot on the stove. Stir in half the shredded cheese until melted and well combined. Taste and adjust salt or pepper if needed. - Finish and serve:
Sprinkle the rest of the cheese over the top, cover again, and let it sit for 2 minutes until the cheese melts. Garnish with chopped cilantro if you like, and serve hot.
Tips & Notes
- Spice Level: The cayenne gives a mild heat. Feel free to increase or decrease it based on your preference.
- Don’t Overcook the Pasta: Turn off the heat once the pasta is just done—it’ll keep cooking slightly as it sits.
- Protein Swaps: You can substitute ground chicken, turkey, or lamb instead of beef.
- Freezer-Friendly: Let it cool completely before freezing. For best results, stop cooking while the pasta is still slightly firm. Reheat in the microwave after thawing overnight.
- Texture Check: It should be saucy, not soupy. Pasta will absorb more liquid as it sits, so don’t worry if it looks a little loose at first.