Easy Chili Mac and Cheese

Ingredients

• 227 gelbow macaroni
• 30 ml (2 tablespoons)olive oil
• 2 cloves, mincedgarlic
• 1 small, choppedonion
• 227 gground beef
• 1 medium, cut into small cubesred pepper
• 411 g (1 can, 14.5 oz)diced tomatoes
• 1 can, drainedred kidney beans
• 1 teaspooncayenne pepper
• 2 teaspoonspaprika
• 1 teaspoonground cumin
• 2 teaspoonsonion powder
• 1 teaspoondried oregano
• ½ teaspoonground black pepper
• 1 teaspoonsalt
• 57 g (4 tablespoons)butter
• 32 g (4 tablespoons)flour
• 480 ml (2 cups)milk
• about 200 g (2 cups)grated sharp Cheddar
• ½ tablespoonsalt

Instructions

1. 1

   Cook the macaroni

   Cook the macaroni according to the packet instructions until al dente. Drain it and set it aside.

2. 2

   Brown the beef

   Warm the olive oil in a pot or deep pan. Add the garlic and onion and sauté until soft and translucent, then add the beef and cook, breaking it into small pieces as you stir.

3. 3

   Cook the chilli

   When the beef is browned all over, add the remaining chilli ingredients. Cook for a further 5 minutes.

4. 4

   Make the cheese sauce

   While the chilli cooks, melt the butter in a separate pot over a low heat. Stir in the flour and cook, stirring continuously, for 1 minute. Increase the heat to medium and gradually pour in the milk, whisking constantly to break up any lumps. Cook until thickened, then stir in the grated cheese.

5. 5

   Combine and serve

   Add the cooked macaroni to the cheese sauce and mix well. Pour in the chilli and mix again. Taste and add more salt if needed. Garnish with chopped parsley or coriander, if desired, and serve warm in bowls.

What is chili mac and cheese?

Chili mac is an American comfort-food combination of macaroni and chilli, often finished with cheese. This version layers a spiced beef, tomato and kidney bean mixture with a separate creamy cheese sauce.

The two sauces are prepared independently, then combined with the pasta at the end. That keeps the dish’s chilli flavours distinct while giving every piece of macaroni a cheesy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 421 calories, 14g protein, 37g carbs, 23g fat.

The macaroni and beans provide much of the carbohydrate, while the beef and Cheddar contribute protein. Olive oil, butter, cheese and beef account for much of the fat. Serve a bowl with salad or vegetables alongside for a more varied plate.

Choosing the ingredients

Elbow macaroni: its curves catch both the cheese sauce and bits of beef and beans. Cook it just to al dente so it holds its shape when mixed with the sauces.

Sharp Cheddar: its pronounced flavour stands up to the cumin, paprika and cayenne. Grate it yourself if convenient, as it will melt readily into the warm sauce.

Ground beef and beans: beef brings savoury richness, while kidney beans add substance to the chilli. Drain the beans before adding them so excess liquid does not thin the mixture.

Building the chilli flavour

Aromatics first: soften the garlic and onion in olive oil before adding the beef. This gives them time to turn tender without rushing the browning step.

Brown the beef: break it into small pieces as it cooks, aiming for an even brown colour. Add the remaining chilli ingredients only after the beef is browned, then cook the mixture for the specified 5 minutes.

Getting a smooth cheese sauce

Cook the flour: stir it into the melted butter for 1 minute, keeping it moving so it cooks evenly without catching on the bottom of the pot.

Whisk in the milk: pour it in steadily while whisking all the time. This helps prevent lumps; let the sauce thicken before stirring in the grated cheese.

Keeping the pasta tender

Drain the macaroni once it is al dente, rather than cooking it until very soft. It will be mixed with the sauces afterwards, so a little firmness helps it stay intact.

Mix gently after adding the chilli and cheese sauce. The finished dish should be evenly coated, with the pasta still holding its shape.

Timing and serving

The macaroni and chilli can be cooked while the cheese sauce is made, as the method directs. Have the drained pasta ready before combining everything so it can be served warm.

Serve in bowls, with chopped parsley or coriander if you like. A crisp green salad or lightly dressed vegetables make a fresh contrast to the rich, cheesy pasta.

Recipe notes & tips

• Salt the pasta water according to your usual preference, then drain the macaroni as soon as it reaches al dente.
• Break up the beef as it cooks so the browned pieces are small enough to mix through the macaroni.
• Keep whisking as you add the milk to help the cheese sauce turn out smooth.
• Grate the Cheddar before starting the sauce so it is ready to stir in once the milk thickens.
• Taste the finished mixture before adding any extra salt, as the cheese and seasoning already bring saltiness.

Variations

• Adjust the heat: reduce the cayenne for a milder bowl or add a little more for a hotter chilli.
• Use another bean: swap the kidney beans for drained black beans if you prefer.
• Try a cheese blend: replace some of the sharp Cheddar with another good-melting cheese.
• Add a fresh topping: finish each bowl with chopped parsley or coriander, as suggested in the method.
• Make it meat-free: leave out the beef and use extra beans for a vegetarian-style version.

Common mistakes to avoid

• Overcooking the macaroni: stop at al dente so it does not turn soft when mixed with the sauces.
• Adding the milk too quickly: pour it in steadily while whisking to help prevent lumps.
• Leaving the flour unstirred: keep stirring it in the butter for the full 1 minute so it cooks evenly.
• Adding the chilli before browning the beef: brown the beef first for the colour and texture called for in the method.
• Salting without tasting: check the finished dish before adding more, since the cheese and seasonings also contribute salt.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring in a splash of milk if the sauce has thickened.

Frequently asked questions