Chili Mac and Cheese
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves
minced
- 1 onion
finely chopped
- 1 red capsicum / bell pepper
chopped
- 500g / 1 lb ground beef
I use lean, mince
- 800g / 28 oz crushed canned tomato
- 420g / 14 oz can red kidney beans
drained
- 2 1/2 cups beef broth
625 ml
- 250g / 8 oz elbow macaroni pasta
uncooked, elbow pasta
- 2 cups shredded cheese
200g
- 1/4 cup coriander / cilantro finely chopped
for garnish
- adjust spiciness to taste1 tsp cayenne pepper or pure chilli powder
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder
can sub garlic powder
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Directions
- 1
- 2
Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
- 3
Add beef and cook, breaking it up as you go.
- 4
Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
- 5
Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
- 6
Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
- 7
Sprinkle with coriander, if desired, and serve immediately.
Chili Mac and Cheese
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About this Recipe
Craving ultimate comfort food without the fuss? This Chili Mac and Cheese combines your favorite hearty chili with creamy macaroni, all in one pot, for a super quick and satisfying meal that promises to become a family favorite. It's the perfect answer for a busy weeknight when you need something delicious on the table.
The genius of this Chili Mac and Cheese lies in its simplicity as a one-pot wonder. You'll love how the rich, savory chili flavors meld directly with the pasta as it cooks, creating an incredibly cohesive dish where every bite is infused with robust taste. The secret to perfectly tender pasta in this recipe is a clever technique: turning off the stove just as the macaroni becomes al dente, allowing it to finish cooking in the residual heat for that ideal, non-mushy texture.
Prepare for a deeply savory and wonderfully satisfying experience with this dish. You'll get tender elbow macaroni enveloped in a robust, seasoned beef chili, all bound together by beautifully melted, shredded cheese. Each spoonful offers that classic chili flavor balanced with the comforting creaminess of mac and cheese, making it truly "moorish" and incredibly addictive. This is a hearty meal designed for ease, coming together surprisingly quickly, making it a go-to for cozy evenings.
Customization & Variations
Adjust the cayenne pepper or pure chili powder to your preferred level of heat, from a gentle warmth to a fiery kick. Feel free to experiment with different shredded cheeses, such as sharp cheddar for a more pronounced flavor or a Monterey Jack blend for a super smooth melt. If you're out of beef broth, chicken broth works perfectly well, and a fresh sprinkle of coriander (cilantro) at the end adds a vibrant, herbaceous finish.
This Chili Mac and Cheese is the ideal answer for a hearty weeknight family dinner or a cozy weekend meal. Serve it simply on its own, perhaps with a side of crusty bread to soak up every last bit of that rich, cheesy sauce.