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!
And some more handy quick-meal one pot recipes for you
Browse the One Pot recipes collection
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. 😢
Delicious! I had US style chili powder, so I used just over 3 tablespoons. I only had mature cheddar, and next time I’ll probably go with a cheese that is a bit more melty. Great recipe, and I plan to make this again (and again….).
Would it work if I doubled just the pasta? How much extra liquid should I add?
Lord Jesus! This is the 1st Nagi recipe we’ve tried and it is exquisite as is! We made the recipe as written and it is absolutely mouthwatering. The texture is so inviting with the creamy cheese throughout and the chili flavors that are a star in this dish. We appreciated the fact we could add as much or as little chili to regulate the spice. It’s 10:42pm & we’re eating it NOW! We will come back for more 5* recipes. Bravo Nagi!
This was so simple but so full of flavor. Easy for a weeknight too!
Delicious Nagi. Love that it’s all done in the one pot too.
Amazing and delicious!!! My family really enjoyed eating it and I will definitely be making this again! I also had this with homemade cornbread which was perfect for this dish.😁🥣
Made this for footy bowl food last night. Two bites in, husband said two things. First, “mmmmmm, can we have this again?” Second, “this is Nagi isn’t it?”. Another outstanding dish! I’m thinking next time I might even add a 300g can of corn kernels, just to complete the list of all of his favourite things in one dish. What do you think?
This is yummy. Easy to make and perfect to full ya up!
I had turkey, and used beef bouillon, and Amerian chili powder (a whole tablespoon). Alas, no capsicum. This is fantastic and I ate way too much of it!
Made this tonight, again. I’m now like a contented cow. I’ve made so many of your recipes and love them all. But your Mac n cheese is the bomb! You’re my go-to girl, thanks Nagi
Oh my, this was really good. Only had stewed tomatoes and it turned out great. Made a pan of cornbread and got rave reviews from my hubby. He said it was a keeper.
Hubby and I loved it. We’ll make it part of our faves! Great job on the spices except I omitted the coriander because I didn’t have any!
Second time making it this week!! I doubled it the serving time. My husband has it for breakfast with 2 over hard eggs – that is how good this is thank you so much!!!!!!
This was absolutely amazing! Thank you so much for these recipes. This came out great!!
Your recipes never disappoint! I followed directions exactly and this was a delicious meal! Perfect mix of spices too!
Delicious but too hot!!
Nagi could you tell me how to alter the recipe to reduce the heat?
Thanks
I kept he chipotle powder, but used sweet paprika and no chilli – my kids inhaled it.
Just omit or reduce the Cayenne Pepper. There shouldn’t be anything else in there that’s spicy 🙂
When the recipe says ‘kidney beans, 420g can, drained’ – does that refer to the drained weight of the beans?
No Vince that is the weight of the can before draining… you drain a 420 gram can of beans. Enjoy! N x
Is 8 ounces of pasta actually 1 cup.?
I’m planning to make this next week for my family. How much chili powder should I use if I plan to use store-bought?
It can vary slightly Joyce depending on the shape but yes, 8 oz of short pasta shapes is usually 1 cup! N x
How long can this be left in the fridge ? after cooking?
Couple things I want to say about this dish is, it’s very delicious, but you should let everyone know to drain the beans before adding them. They leave a very distinctive taste. But everything else right on. But to spicy and not to gooey. Thank you so much for this recipe.
Thanks for that feedback Wanda! N x
This is my “can’t be bothered going to the grocery store” special. Today I’m using leftover carnitas and jalapeño instead of capsicum. Do you think I could sneak some frozen veg mix in there too?
Thanks again, Nagi!
You absolutely can Sianzilla! A bit of veg will make it even better but not more than a cup or you might get too much liquid in the sauce! N x