Chili Mac and Cheese

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 mediumonion, diced
• 2 large clovesgarlic, finely chopped
• 1red pepper, sliced
• 450 g (1 lb)lean minced beef
• 2 tablespoonschilli powder
• 1 tablespoonground cumin
• 1 teaspoondried oregano
• 1 x 400 g can (14 oz)crushed tomatoes
• 1 x 400 g can (14 oz), drained and rinsedred kidney beans
• 225 g (1 1/2 cups)uncooked elbow macaroni
• 1 litre (4 cups)beef stock
• 150 g (1 1/2 cups)low-fat Cheddar, shredded
• To tastesalt and ground black pepper

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a heavy-based pot, such as a Dutch oven. Cook the diced onion over a medium heat for 3–4 minutes, until slightly softened.

2. 2

   Add the pepper

   Stir in the garlic and sliced red pepper, then cook for 1 minute.

3. 3

   Brown the beef

   Add the minced beef and cook for 5–6 minutes, breaking it up with a spoon as it browns.

4. 4

   Add the seasonings

   Stir in the chilli powder, cumin and oregano. Add the crushed tomatoes, kidney beans, macaroni and beef stock.

5. 5

   Simmer the pasta

   Bring the mixture to the boil, then reduce the heat and simmer for 10 minutes, or until the pasta is cooked. There should still be some liquid in the pot.

6. 6

   Finish with cheese

   Stir in the shredded Cheddar, season to taste with salt and pepper, and serve straight away.

What is chili mac and cheese?

Chili mac is an American comfort-food combination of chilli-style beef and beans with macaroni. This version brings those ingredients together in one pot and finishes them with Cheddar.

The method works because the pasta cooks directly in the tomato and beef stock mixture, taking on flavour as it softens. A little liquid remains so the cheese can be stirred through without leaving the dish dry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 446 calories, 41g protein, 36g carbs, 16g fat.

The macaroni and beans provide much of the carbohydrates, while the beef supplies most of the protein. Olive oil, beef and Cheddar contribute fat, with the stock and seasonings also contributing to the overall flavour. Pair a serving with salad or vegetables for a more balanced plate.

Build the savoury base

Onion first: cooking it for 3–4 minutes softens it before the quicker-cooking garlic and pepper go in. Give the garlic and pepper just 1 minute so the garlic has time to release its aroma without burning.

Beef next: break the mince into small pieces as it browns for a more even texture. The chilli powder, cumin and oregano then season the meat and the tomato mixture.

Why it cooks in one pot

Pasta and stock: adding the macaroni straight to the pot means it cooks in the seasoned liquid rather than in a separate pan. Stir the ingredients together after adding them so the pasta is distributed through the mixture.

Liquid level: the recipe uses 1 litre of stock, and the pasta should be cooked while some liquid remains. Keep the simmer gentle and check the pasta towards the end of the 10 minutes.

Check the texture

Pasta doneness: taste a piece after 10 minutes; it should be tender but not falling apart. If it needs more time, continue simmering and check frequently, keeping an eye on the remaining liquid.

Sauce consistency: the pot should still look moist when the pasta is ready. The Cheddar adds richness and helps bring the mixture together, so stir it in just before serving.

Choose the right cheese

Low-fat Cheddar: it keeps the recipe's intended ingredient choice while adding a sharp, cheesy finish. Shred it before it goes into the pot so it is easy to distribute.

Timing matters: take the pot off the heat once the pasta is cooked, then stir in the cheese. Serve promptly for the smoothest texture.

Serve it simply

Fresh contrast: a green salad or steamed vegetables make an easy accompaniment to the rich, tomato-based pasta. They can be prepared while the pot simmers.

At the table: serve the chili mac hot, straight from the pot. Keep any extra seasoning on the side so everyone can adjust their own serving.

Recipe notes & tips

• Use a heavy-based pot to help the ingredients cook evenly during the simmer.
• Dice the onion and slice the pepper before heating the oil so they can go into the pot in sequence.
• Break the minced beef into small pieces as it cooks to avoid large clumps.
• Stir after adding the stock so the macaroni is spread through the liquid.
• Taste the pasta at the 10-minute mark, as it is the best guide to whether it is ready.
• Shred the Cheddar before adding it so it stirs through the hot pasta more easily.

Variations

• Adjust the heat: use less chilli powder for a milder pot, while keeping the other seasonings as listed.
• Add more vegetables: stir in extra sliced pepper with the listed pepper.
• Change the beans: use another drained, rinsed bean in place of the kidney beans.
• Use a different pasta shape: choose a small shape and check its cooking time as it simmers.
• Make it cheesier: add more shredded Cheddar at the end to suit your taste.

Common mistakes to avoid

• Burning the garlic: add it with the pepper and cook for only 1 minute.
• Leaving the beef in large clumps: break it up with a spoon as it browns.
• Boiling hard: lower the heat after the mixture reaches a boil and simmer gently.
• Overcooking the macaroni: begin checking it at 10 minutes and serve once tender.
• Letting the pot turn dry: check that some liquid remains when the pasta is cooked.
• Adding cheese too early: stir in the Cheddar after the pasta has finished cooking.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot, adding a splash of water or stock if the pasta has absorbed the sauce.

Frequently asked questions