Chili mac and cheese

Ingredients

• 1yellow onion, finely chopped
• 3 clovesgarlic, finely chopped
• A drizzleolive oil
• 600 ghalf-lean ground beef
• 1red bell pepper, diced
• 1 teaspoonchilli powder
• 1 teaspoonsweet smoked paprika
• 1 teaspooncumin
• ½ teaspoonItalian seasoning
• 150 g (1 cup)frozen corn
• 170 g (1 cup), rinsed and well drainedblack beans
• 170 g (1 cup), rinsed and well drainedred kidney beans
• 796 mldiced tomatoes with Italian seasoning
• 500 gmacaroni, cooked very al dente
• 200 g (2 cups), gratedGouda
• 100 g (1 cup), gratedCheddar
• 1 small handful, finely choppedfresh parsley
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Soften the aromatics

   Set a large ovenproof saucepan over medium heat. Add the onion and garlic with a drizzle of olive oil, season with salt and pepper, and cook, stirring, for 3 to 4 minutes until softened.

2. 2

   Brown the beef

   Add the ground beef and cook for 7 to 8 minutes, breaking it into small pieces, until no longer pink. Drain off the fat.

3. 3

   Add the spices

   Stir in the bell pepper, chilli powder, paprika, cumin and Italian seasoning. Cook for 1 minute, stirring.

4. 4

   Combine the mixture

   Add the corn, beans, tomatoes and macaroni; season with salt and pepper. Stir and cook for about 5 to 6 minutes, until the pasta is cooked and most of the liquid has evaporated. Remove from the heat.

5. 5

   Fold in Gouda

   Add the Gouda and parsley and toss to combine. Leave to stand for 5 minutes.

6. 6

   Preheat the grill

   Preheat the oven grill.

7. 7

   Grill the topping

   Cover the mixture with the Cheddar and place the saucepan under the grill. Cook for 2 to 3 minutes, until the cheese is golden on top. Leave to stand for 5 minutes before serving.

What is chili mac and cheese?

Chili mac combines macaroni with the flavours of a chilli: beef, beans, tomatoes and warming spices. This version adds a cheesy finish, making it a substantial baked pasta dish.

It fits the Québécois comfort-food tradition of generous, filling family meals. The macaroni cooks in the tomato mixture after being boiled very al dente, while Gouda stirred through and Cheddar grilled on top give it two layers of cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 48g protein, 90g carbs, 35g fat.

The macaroni, beans and corn provide most of the carbohydrates, while the beef and cheeses contribute much of the protein and fat. Serve a portion with salad or green vegetables for a fresher, more balanced plate.

Build flavour in the pan

Onion and garlic: cook them gently in olive oil until softened before adding the beef. This gives the base time to mellow rather than leaving sharp pieces in the finished dish.

Spices: a brief minute of cooking with the beef and pepper helps distribute the chilli, smoked paprika and cumin through the mixture. Stir continuously so the spices do not catch.

Choose the right pasta texture

Very al dente macaroni: it should still have a firm centre before it goes into the saucepan. It will continue cooking with the tomatoes, beans and corn, so softer pasta at this stage may turn mushy.

Nearly evaporated liquid: after 5 to 6 minutes, the sauce should cling to the pasta rather than pool heavily at the bottom. Keep stirring and check the macaroni as it cooks.

Drain the beef well

Brown the beef until no pink remains, breaking it into small pieces as you go. Draining the rendered fat before adding the vegetables and spices helps keep the finished dish from feeling greasy.

Use an ovenproof saucepan for the full method, since the dish goes directly under the grill. If your pan is not ovenproof, transfer the mixture to a suitable grill-safe dish before adding the Cheddar.

Finish with a quick grill

Gouda: stir it into the hot pasta mixture and give it 5 minutes to settle. The residual heat helps it melt through the dish.

Cheddar: spread it over the top and grill for 2 to 3 minutes, watching closely for a golden surface. Rest the dish for another 5 minutes before serving so it is easier to portion.

Serve it with something fresh

This is a filling meal on its own, but a crisp green salad or simply dressed leaves can add a fresh contrast to the rich cheese and beef. Steamed green vegetables are another straightforward side.

Serve straight from the saucepan, taking care as the handle may be hot after grilling. A little extra chopped parsley can be scattered over each portion if you have some left.

Recipe notes & tips

• Have all the beans rinsed and drained before you start cooking.
• Break the beef into small pieces so it combines evenly with the macaroni.
• Drain the beef fat before adding the pepper and spices.
• Keep the macaroni very al dente before mixing it into the sauce.
• Watch the dish closely under the grill, as the cheese can brown quickly.
• Let the finished dish stand for 5 minutes before serving.

Variations

• Extra heat: increase the chilli powder to suit your taste.
• Milder flavour: reduce the chilli powder and keep the smoked paprika.
• Different cheese: use another good-melting cheese in place of Gouda or Cheddar.
• More vegetables: add extra diced bell pepper or corn alongside the listed amounts.
• Fresh finish: serve with extra chopped parsley for a herbal lift.

Common mistakes to avoid

• Soft pasta too early: cook the macaroni very al dente so it can finish in the tomato mixture.
• Skipping the drain: remove excess fat after browning the beef to avoid a greasy sauce.
• Spices left unstirred: mix them through the beef and pepper and cook for just 1 minute.
• Too much liquid: cook the combined mixture for 5 to 6 minutes, until most liquid has evaporated.
• Unwatched grill: check the topping often during its 2 to 3 minutes under the grill.
• Serving straight away: rest the dish for 5 minutes after grilling so it can settle.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat until piping hot throughout, in the microwave or in a covered ovenproof dish; add a splash of water if the pasta seems dry.

Frequently asked questions