Chili Mac and Cheese tastes like your favourite Chili – with the added cheesy goodness of Mac & Cheese! Sensational ground beef dinner recipe that’s on the table in just over 20 minutes – and it’s all made in one pot. It’s truly fabulously delicious!
On the table in just over 20 minutes, made with beef mince, pasta, beans, canned tomatoes, everyday spices, and some kind of cheese, it’s sinfully scrumptious!
Chili Mac and Cheese
There’s plenty of food mash ups in the world. Like pizza – it seems like there is a pizza-everything: tacos, casserole, dips, soup, pie, pasta, cake.
I’m not above doing mash ups. I’ll do them when combining two recipes brings something else to the dish, rather than doing them just for the sake of being “cool” or “out there”. I’m beyond the years of playing with food for the sake of being trendy, I just want it to be tasty!
So – Chili Mac and Cheese. A cross between Chili and Mac and Cheese, all made in one pot. The sauce flavour is like beef Chilli Con Carne, with the addition of macaroni and cheesy goodness stirred into it as well as on top.
SO GOOD!!!
Yes, you can freeze Chili Mac!
Cool, then freeze in airtight container for up to 3 months. Defrost overnight in fridge then reheat in microwave until steamy, stir well. I like to sprinkle extra cheese on then pop it back in the microwave. This Chili Mac recipe freezes well because it’s a saucy, juicy version!
What goes in Chili Mac and Cheese
Here’s what you need. Nothing unusual here!
My Chili Mac is made with a homemade Chili Powder. What’s known as “Chili Powder” in the US is actually a spice mix, not just pure chili, and it varies from brand to brand. It’s not sold here in Australia, though I’ve always got a stash because I stock up when I travel to the States.
So I prefer to make my own – for consistency of flavour, no matter where you are in the world!
How to make it
Chili Mac and Cheese is completely made in one pot. Start the usual way – sautéing garlic and onion to create the flavour base – add the beef, the spices and everything else. The pasta will cook while the sauce thickens, and a mere 15 minutes later, you’ll have dinner on the table!
I love a cosy one-pot pasta like Chili Mac. It’s a firm favourite alongside Cheeseburger Casserole (Homemade Hamburger Helper!), One Pot Vegetable Pasta and One Pot Spaghetti Bolognese!
I love how the macaroni sucks up all the flavour as it cooks in the sauce. And the fact that there’s only one pot to clean up is certainly a big plus!! – Nagi x
Watch how to make it
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One Pot 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
Spices (Homemade Chili Powder):
- 1/2 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
- 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.
- Add beef and cook, breaking it up as you go.
- Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
- 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).
- 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).
- Sprinkle with coriander, if desired, and serve immediately.
Recipe Notes:
Nutrition Information:
Chili Mac recipe originally published October 2017. Updated October 2019 with new photos, brand new video and spruced up the writing. No change to recipe – I wouldn’t dare!
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Life of Dozer
The other day, he spent the better part of the morning buried under the blanket like this. Whether he was cold, or trying to hide (I can’t see you, so you can’t see me….)?? 🤷🏻♀️🤷🏻♀️🤷🏻♀️
And Life of Dozer from the first time I published this recipe in 2017:
{I was in Fiji with friends at the time!} Usually when I travel, Dozer goes to stay with his “family” with a golden retriever boarder. He thunders around the house, rumbles with his friends, and generally completely forgets all about me.
Unfortunately, he’s a bit lame at the moment (nothing serious, just pulled a muscle from excessive beach craziness) so I left him with my mother for some quiet healing time.
Apparently, this is how he’s spending his day. 😢
forgot the 5 stars!
Thanks!!
ps – Yes we use Penzy’s spices – the BEST all around. grab their catalog – you wont be disappointed.
Another winner! so quick and simple to make, no reason to freeze in advance – the time it takes to properly defrost would take longer than to make from scratch. Of course, some will want to adjust the heat scale to suit, but this falls in our range.
Hello Nagi. I want to make this for Diwali so it has to be vegetarian. Would cauliflower be an okay substitute for meat?
Chili con carne will never be the same again.
This was first class in every department.
Trust you to knock it out the park…. AGAIN 😂.
Thanks Nagi.
Have a great weekend 👍
Nagi, thank you for sharing this recipe. It is so easy to make and the whole family loves it! It is more tastier the next day! Good for pack lunch.
I’m still confused about the spices. If we have US Chili Powder, do we use only that and not the other spices listed? And if so, in what quantity?
So you add in the macaroni uncooked? Just making sure before I make it. Thanks.
Hi Nagi, I have a question about the spice mix. Do you add the whole amount of the spices to the chili, or just a part of it? Seems like a lot of spices to me, but in the instructions I just see add remaining ingredients.
Looks nummy! Thanks.
Ps scrarch Dozers ears for me!
Recipe looks great. We have made a similar recipe in our family for years but we make it in a skillet so we call it “Skilly”. But we didn’t add the cheese … a great addition. Thanks.
Hi Nagi
Every time I visit the USA I buy Penzey’s Chilli spices, they are magnificent, with no salt. Can’t make good Chili without proper chillies, which range from Chilli flavor and NO heat to Burn your Mouth Out. Reading the descriptions of their spice mixes is an education itself.
Delicious! I’ve made the chili Mac before but this was the tastiest. I am used ground beef. I think it was a combination of spices that was so good. I added some Greek yogurt when I served it. Yum! Thank you for the recipe 😃
Yum, sounds like you nailed it Leslie!
OMG YUM!
OMG YUM! This was perfect
Thanks so much Svetlana!
Loved this recipe. Was looking something quick and easy online and stumbled upon this while searching. With a very picking family they ate it all up. We ate ours with Jasmine white rice and sour cream mmmmm……so good.
Yum that sounds awesome!! – N x
Hi Debbie – I’m sorry to hear that, but can I just ask – did you definitely use UNCOOKED pasta?? Because if you did that then there definitely should not be too much liquid by the time it is cooked, as shown in the video??? N xx
Hi Nagi, yes definitely was uncooked pasta. Did the beef fajitas last night … amazing 😊
thanks so much for the amazing recipe, Nagi!! It came out great! Not enough cheese though for my taste 😉
is there any way to make this in a slow cooker? I want to make this tonight and bring it in to my office tomorrow but am not sure how I might reheat it at the office. Was hoping to bring it in my crock pot, but unsure if I should just transfer it in to reheat or if there was a way to make the entire thing in there! Thanks, love your recipes
Hi Jade, I’d make it all first then transfer to a crock pot to reheat – that’s the easiest option. I hope you love it!
Hi this looks amazing. I’m really surprised to see in the nutrition label, though, there there is trans fat. Which ingredient contains the trans fat? I’d like to figure out a substitution. Thanks!
Hi Amanda, I’d say the majority is in the cheese – N x
Heinz have brought Mac and Cheese in a can. Do you think the recipe could be adapted using Heinz?
I haven’t tried, I like to make everything from scratch as homemade far surpasses anything in a can! ❤️