Description
This One Pot Chili Mac and Cheese is a hearty and comforting dish combining savory ground beef, spicy chili seasonings, tender elbow macaroni, and melted cheese all cooked together in one pot. Ready in just 25 minutes, this recipe offers an easy weeknight meal with minimal cleanup and maximum flavor, featuring classic chili flavors enhanced by cumin, paprika, and cayenne pepper, balanced with the creamy, cheesy finale.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red capsicum / bell pepper, chopped
- 500g / 1 lb lean ground beef (mince)
- 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, uncooked
Cheese and Garnish
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
- 1/4 cup coriander / cilantro, finely chopped (for garnish)
Spices and Seasonings
- 1/2 tsp cayenne pepper (or pure chili powder, adjust spiciness 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
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over high heat. Add the minced garlic and finely chopped onion, cooking for about 1 minute until fragrant. Then add the chopped red capsicum and continue cooking until the onion becomes translucent.
- Cook Beef: Add the lean ground beef to the pot, breaking it up with a spoon as you cook. Stir frequently until the beef changes from red to brown, ensuring it’s fully cooked through.
- Add Remaining Ingredients Except Cheese: Pour in the crushed canned tomatoes, drained red kidney beans, beef broth, uncooked elbow macaroni, and all the spices and seasonings (cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt). Stir everything together well to combine.
- Simmer the Chili Mac: Bring the mixture to a simmer, then reduce the heat to medium. Cover the pot and cook for about 12 minutes, or until the macaroni is al dente—meaning it is cooked but still slightly firm to the bite. The sauce should be thick and saucy but not overly liquidy at this point.
- Add Cheese Off Heat: Turn off the stove but keep the pot on the burner. Stir in half of the shredded cheese until it melts into the sauce, which should remain somewhat saucy. Taste and adjust salt and pepper if needed.
- Melt Remaining Cheese: Sprinkle the remaining cheese over the top, cover the pot again, and let it sit for about 2 minutes. The residual heat will melt the cheese completely and allow the sauce to absorb further.
- Garnish and Serve: Finish by sprinkling the freshly chopped coriander or cilantro on top for a fresh flavor burst. Serve immediately while hot and cheesy.
Notes
- You can substitute chicken broth for beef broth if preferred.
- Adjust cayenne pepper or chili powder according to your heat tolerance.
- Use lean ground beef to reduce fat and avoid excess grease.
- For a vegetarian version, swap ground beef with a plant-based ground meat or extra beans and omit the meat.
- Make sure not to overcook the macaroni; it should remain slightly firm to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
