Description

A hearty and flavorful one-pot meal combining chili with macaroni and cheese. This dish features lean ground beef cooked with aromatic spices, tomatoes, kidney beans, and elbow macaroni, all simmered together and topped with melted cheddar cheese. Perfect for a quick, comforting dinner that delivers a satisfying blend of textures and tastes.

Ingredients

Scale

Produce

2 garlic cloves, minced
1 onion, finely chopped
1 red capsicum / bell pepper, chopped
1/4 cup coriander / cilantro, finely chopped (for garnish)

Meat

500g / 1 lb ground beef (lean mince)

Canned Goods

800g / 28 oz crushed canned tomatoes
420g / 14 oz can red kidney beans, drained

Dry Goods & Spices

250g / 8 oz elbow macaroni pasta, uncooked
1/2 tsp cayenne pepper (or pure chili powder 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

Dairy

2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)

Liquids

1 tbsp olive oil
2 1/2 cups (625 ml) beef broth (chicken broth also acceptable)

Cook Mode Prevent your screen from going dark

Instructions

Heat oil and sauté aromatics: Heat 1 tablespoon of olive oil in a large pot over high heat. Add minced garlic and finely chopped onion, cooking for about 1 minute until fragrant. Then add the chopped red capsicum and continue to cook until the onions are translucent and the capsicum is slightly softened.
Cook the ground beef: Add the 500g of lean ground beef to the pot. Break it up with a spoon as it cooks. Continue cooking until the beef turns from red to brown, ensuring it is well browned and cooked through.
Add remaining ingredients except cheese: Pour in the crushed canned tomatoes, drained red kidney beans, beef broth, uncooked elbow macaroni, and all spices including cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt. Stir to combine thoroughly.
Simmer the chili mac: Bring the mixture to a simmer, then reduce the heat to medium. Cover the pot with a lid and cook for about 12 minutes, or until the macaroni is al dente—cooked yet still a little firm. The sauce should be thick but not overly watery.
Incorporate cheese and finish: Turn off the stove but keep the pot on the heat. Stir through half of the shredded cheese so it melts into the sauce, making it creamy and slightly saucy. Taste and adjust salt and pepper if needed.
Melt remaining cheese and garnish: Sprinkle the remaining cheese over the top, cover the pot with the lid again, and let it sit for about 2 minutes to melt the cheese fully. This also lets the sauce absorb any excess liquid. Finally, garnish with finely chopped coriander or cilantro if desired and serve immediately.

Notes

The recipe video above demonstrates the entire process to help guide you visually.
This recipe is a delicious twist on traditional chili by adding creamy macaroni and cheese, making it a perfect one-pot meal that is filling and flavorful.
For spice preference: 1/2 teaspoon cayenne pepper provides a warm, mild heat; adjust to taste to make it milder or spicier.
Turning off the stove as soon as the pasta is al dente is key to prevent overcooking, as it continues to cook in the residual heat.

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: 0.3 g
Carbohydrates: 75 g
Fiber: 11 g
Protein: 44 g
Cholesterol: 103 mg