Description
One Pot Chili Mac and Cheese is a hearty, flavorful meal combining the comforting creaminess of mac and cheese with the spicy, rich goodness of chili. This recipe uses lean ground beef, kidney beans, spices, and elbow macaroni all cooked together in one pot for a quick, satisfying dish perfect for busy weeknights or family dinners.
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red capsicum / bell pepper, chopped
Meat and Beans
- 500g / 1 lb ground beef (lean)
- 420g / 14 oz can red kidney beans, drained
Liquids and Pasta
- 800g / 28 oz crushed canned tomato
- 2 1/2 cups (625 ml) beef broth (chicken broth also acceptable)
- 250g / 8 oz elbow macaroni pasta, uncooked
Cheese and Seasonings
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
- 1/4 cup coriander / cilantro, finely chopped (for garnish)
- 1/2 tsp cayenne pepper (or pure chili powder, adjust to taste)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder (can substitute garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Instructions
- Heat and sauté aromatics: Heat olive oil in a large pot over high heat. Add minced garlic and chopped onion and cook for about 1 minute until fragrant. Then add chopped red capsicum and continue cooking until the onions become translucent.
- Cook the beef: Add the ground beef to the pot. Break it up as you cook, stirring occasionally until the beef fully browns, changing from red to brown color.
- Combine remaining ingredients: Add crushed canned tomatoes, drained kidney beans, beef broth, uncooked elbow macaroni, and all the spices (cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt). Stir to combine thoroughly and bring the mixture to a simmer.
- Simmer pasta and chili: Reduce heat to medium, cover the pot, and cook for 12 minutes or until the macaroni is al dente—meaning the pasta is just cooked but still slightly firm. The sauce should be thick but not overly liquidy.
- Incorporate cheese off heat: Turn off the stove but keep the pot on the burner. Stir in half of the shredded cheese while the mixture is still hot to make the sauce creamy. Taste and adjust seasoning if needed.
- Melt remaining cheese: Top the chili mac with the remaining cheese, cover the pot again, and allow the cheese to melt naturally for about 2 minutes. This step also lets the sauce thicken further.
- Garnish and serve: Sprinkle freshly chopped coriander/cilantro on top if desired and serve immediately while hot and cheesy.
Notes
- This recipe combines the flavors of classic chili with creamy mac and cheese, making it a delicious one-pot meal.
- Cooking the pasta until just al dente and turning off the heat allows the pasta to finish cooking in residual heat, preventing overcooking and mushiness.
- You can adjust the spice level easily by varying the amount of cayenne pepper or using a milder chili powder.
- The recipe is quick to prepare, making it ideal for weeknight dinners or gatherings.
- Using lean ground beef helps reduce fat content without sacrificing flavor.
Nutrition
- Serving Size: 524 g
- Calories: 768 kcal
- Sugar: 12 g
- Sodium: 1630 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 75 g
- Fiber: 11 g
- Protein: 44 g
- Cholesterol: 103 mg
