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One Pot Chili Mac and Cheese

Prep Time:

10 nminutes

Cook Time:


5 Servings


About the Recipe


  • 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)

  • 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


Step 1

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.

Step 2

Add beef and cook, breaking it up as you go.

Step 3

Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.

Step 4

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

Step 5

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).

Step 6

Sprinkle with coriander, if desired, and serve immediately.


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