Chili Mac and Cheese

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Chili Mac and Cheese :-There are many food mash ups out there. It seems like there is a pizza-everything: soup, pie, cakes, tacos, casseroles, and dips.
I’m not against mash ups. It’s not just to be “cool” or “out there” that I do them. I do them when mixing two recipes does something new for the dish. I’m past the point where I play with food just to be cool; I just want it to taste good!
Okay, Chili Mac and Cheese it is. In one pot, this dish is a mix of chili and mac and cheese. The sauce tastes like meat Chilli Con Carne, but it has macaroni and cheese in it as well as on top of it.

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 (mince) , I use lean
  • 800g / 28 oz crushed canned tomato
  • 420g / 14 oz can red kidney beans , drained
  • 2 1/2 cups (625 ml) beef broth (chicken broth also ok)
  • 250g / 8 oz elbow macaroni pasta (elbow pasta), uncooked
  • 2 cups (200g) shredded cheese (cheddar, Monterey Jack, tasty cheese)
  • 1/4 cup coriander / cilantro finely chopped, for garnish



  • 1 tsp cayenne pepper or pure chilli powder (adjust spiciness to taste) (Note 1)
  • 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



Instructions :

  • In a big pot, heat the oil over high heat. Put in the onion and garlic. Cook for one minute. After that, add the capsicum and cook until the onion is clear.
  • When you add the beef, break it up as you cook it.
  • When the beef goes brown from red, add the rest of the ingredients except the cheese. Slowly stir the mixture until it starts to boil. Then lower the heat to medium.
  • Put the lid on top and cook for 12 minutes, or until the pasta is al dente, which means it’s just cooked but still a little firm. See video for more on this. It should be saucy but not too wet.
  • Leave the pot on the stove even though you turn off the stove. Half of the cheese should be mixed in; it should be a little saucy. Add more salt and pepper if you like.
  • Add the rest of the cheese on top, then put the lid back on and wait about two minutes for the cheese to melt. During this time, the sauce will soak up even more.
  • If you want, you can sprinkle with coriander and serve right away.


Recipe Notes:

1 . Chili Powder:
  • Using a homemade version of US Chili Powder, this recipe calls for a spice mixture.
  • The term “chilli powder” refers to chiles that have been ground and are known as “ground chilli” in Australia, the United Kingdom, and most other regions of the world.
  • However, in the United States, chili powder has other ingredients, which means that it is not even close to being as spicy as pure chili powder. For a spicy kick, this recipe calls for ground chilli that has been pureed. In its place, cayenne pepper or any other type of hot chilli powder would be an excellent option. It is expected that chili will be fiery!!!

    2. TIP:

  • One of the most important steps in preparing this dish is to turn off the stove as soon as the pasta is finished cooking. The pasta will continue to cook even after the lid is placed on the pot in order to melt the cheese.
  • You shouldn’t be concerned if it’s still saucy because saucey is GOOD!!! In addition, pasta has a tendency to soak up sauce, which means that there will be less of it left by the time you serve it.


  • Additionally, this recipe is suitable for use with different types of minced meat, such as chicken, pork, turkey, and even lamb!

    4. FREEZING:

  • When leftovers are frozen, they can be thawed and then reheated in the microwave best. When the pasta is just a little bit firm, remove it from the heat just before freezing it so that you can make it ahead of time.
  • Despite this, it ought to be sassy. After it has cooled, sprinkle some cheese on top. First, cover, and then freeze. In order to reheat it, first let it to defrost overnight, and then use the microwave to reheat it (this will ensure that the pasta does not bloat).

    5. Nutrition:

  • every portion, assuming there are five portions. Exceptionally generous portions!




  • Serving:524gCalories:768cal (38%)Carbohydrates:75g (25%)Protein:44g (88%)Fat:35g (54%)Saturated
  • Fat:14g (88%)Cholesterol:103mg (34%)Sodium:1630mg (71%)Potassium:1902mg (54%)Fiber:11g (46%)Sugar:12g (13%)Vitamin
  • A:2226IU (45%)Vitamin C:116mg (141%)Calcium:468mg (47%)






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