Chili Mac and Cheese

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 smallonion, finely chopped
• 75 g (1/2 cup)green bell pepper, chopped
• 5 clovesgarlic, minced
• 450 g (1 pound)lean ground beef
• 15 ml (1 tablespoon)chilli powder
• 15 ml (1 tablespoon)ground cumin
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)oregano
• 10 ml (2 teaspoons)onion powder
• 1.25 ml (1/4 teaspoon)ground cloves
• 5 ml (1 teaspoon)chicken bouillon
• 794 g (28-ounce can)crushed tomatoes
• 454 g (16-ounce can)chilli beans
• 2.5–3.75 ml (1/2–3/4 teaspoon), approximatelysalt
• 2.5 ml (1/2 teaspoon), optionalcayenne pepper
• 590 ml (2 1/2 cups)chicken or beef stock
• 450 g (1 pound)elbow macaroni
• 200 g (2 cups)cheddar cheese, shredded

Instructions

1. 1

   Soften vegetables

   For the stovetop method, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and green pepper and cook for about 4 minutes, until the onion is soft and translucent. Add the garlic and cook for about 1 minute.

2. 2

   Brown the beef

   Add the ground beef and cook, stirring and breaking it into small pieces, until it is no longer pink. If you use beef that is not lean, drain off any excess rendered fat.

3. 3

   Add the seasonings

   Stir in the spices, crushed tomatoes, chilli beans and stock. Bring the mixture to a simmer, then reduce the heat to low. Add the macaroni and stir.

4. 4

   Simmer the pasta

   Cover and simmer for about 10–12 minutes, stirring a few times so the pasta does not stick to the bottom. Cook until the macaroni is al dente; add a little water if the mixture becomes too dry.

5. 5

   Melt in cheese

   Turn off the heat and stir in about 1 1/2 cups of the cheese until melted. Serve hot with the remaining cheese on top.

6. 6

   Sauté vegetables

   For the Instant Pot or pressure cooker, select Sauté and add the oil. Once hot, cook the onion and green pepper until soft. Add the garlic and cook for about 1 minute.

7. 7

   Brown the beef

   Add the ground beef and cook, stirring and breaking it into small pieces, until it is no longer pink.

8. 8

   Add chili ingredients

   Add the spices, crushed tomatoes, chilli beans and stock. Use a wooden spoon to scrape any browned bits from the bottom of the pot.

9. 9

   Pressure cook

   Cover and seal the pot, and set the valve to sealing. Select Manual and cook at high pressure for 5 minutes. Quick-release the pressure and remove the lid.

10. 10

    Finish and serve

    Stir in about 1 1/2 cups of the cheese until it has melted. Serve hot with the remaining cheese sprinkled on top.

What is chili mac and cheese?

Chili mac is an American comfort-food combination of chilli-style ground beef, beans, tomatoes and macaroni. This version finishes the stovetop mixture with cheddar for a rich, one-pot meal.

The method builds flavour by softening the vegetables and browning the beef before simmering the pasta in the seasoned tomato and stock mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 645 calories, 38g protein, 65g carbs, 25g fat.

The macaroni, beans and tomatoes contribute most of the carbohydrates, while the beef provides much of the protein. The beef, olive oil and cheddar account for much of the fat. Pair a serving with a green salad or extra vegetables for freshness alongside the rich pasta.

Build the flavour base

Aromatics: Give the onion and pepper time to soften before adding the garlic; this makes a mellow base without letting the garlic scorch.

Spices: Cumin, chilli powder, paprika and oregano season the beef and tomato mixture. Cayenne is optional, so leave it out for a milder result.

Choose the beef and beans

Ground beef: Lean beef reduces the amount of fat left in the pot. If yours releases a lot of fat, drain the excess after browning.

Chilli beans: The canned beans contribute both beans and seasoning. Stir them in with the tomatoes and stock so their flavour can mingle as the pasta cooks.

Cook the macaroni evenly

Stovetop timing: Simmer the covered pot for 10–12 minutes, stirring a few times to keep the pasta from catching on the bottom. Start checking near the shorter end of the range.

Texture cue: The macaroni should be tender but still have a slight bite before you stir in the cheese. If the pot looks too dry while it cooks, add a little water.

Finish with cheddar

Stirring: Take the pot off the heat before adding about 1 1/2 cups of cheese. The residual heat melts it into the sauce; reserve the rest for serving.

Instant Pot note: The supplied pressure-cooker method does not specify when to add the macaroni or how much liquid to use for it. For that version, follow the original publisher’s complete directions rather than assuming the stovetop pasta timing applies.

Serve it hot

This is a substantial meal on its own, but a crisp green salad or simply dressed vegetables make a fresh contrast to the cheesy, savoury pot.

Bring the remaining cheddar to the table so everyone can add a little more to their bowl.

Recipe notes & tips

• Use a large, heavy-based pot so the pasta has room to simmer evenly.
• Break the beef into small pieces as it browns for an even texture.
• Stir the pot a few times during the pasta simmer to prevent sticking.
• Check the macaroni for doneness before the end of the 10–12-minute cooking range.
• Add water a little at a time if the mixture thickens before the pasta is tender.
• Keep some cheddar aside to scatter over the bowls just before serving.

Variations

• Make it milder: Leave out the optional cayenne pepper.
• Add heat: Include the cayenne and adjust the amount to suit your preference.
• Change the stock: Use chicken or beef stock, as preferred.
• Try another cheese: Replace some or all of the cheddar with another good-melting cheese.
• Add a fresh topping: Finish each bowl with chopped spring onions for a crisp contrast.

Common mistakes to avoid

• Scorching the garlic: Add it after the onion and pepper have softened, and cook it for only about a minute.
• Skipping the stir: Stir several times during the pasta simmer so the macaroni does not stick to the pot.
• Overcooking the pasta: Check it for an al dente texture within the stated 10–12 minutes.
• Letting the pot dry out: Add a little water if the pasta absorbs the liquid before it is tender.
• Adding all the cheese at once: Reserve some for the topping and stir the rest in off the heat.

How to store

Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of water or stock if the pasta has thickened.

Frequently asked questions