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One Pot Chili Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 44 reviews
  • Author: Bara
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This One Pot Chili Mac and Cheese is a hearty and comforting meal that combines the rich flavors of chili with creamy macaroni and cheese. Made with ground beef, red kidney beans, tomatoes, and a blend of spices, it’s cooked all in one pot for an easy and flavorful dinner. The dish is topped with shredded cheese and fresh coriander, making it perfect for a satisfying weeknight meal.

Ingredients

Main Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 red capsicum / bell pepper, chopped
  • 500g / 1 lb ground beef (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 okay)
  • 250g / 8 oz elbow macaroni pasta, uncooked
  • 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)

Spices and Garnish

  • 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
  • 1/4 cup coriander / cilantro, finely chopped (for garnish)

Instructions

  1. Prepare aromatics: Heat olive oil in a large pot over high heat. Add 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.
  2. Brown the beef: Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue cooking until the beef changes color from red to brown, ensuring it's evenly cooked.
  3. Add remaining ingredients: Pour in the crushed canned tomatoes, drained red kidney beans, beef broth, uncooked elbow macaroni, and all the spices (cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt). Stir everything well to combine and bring the mixture to a simmer over high heat. Once simmering, reduce the heat to medium.
  4. Cook the pasta: Cover the pot with a lid and let it cook for about 12 minutes, or until the macaroni is al dente—meaning it’s cooked with a slight firmness in the center. At this stage, the sauce should be thick and saucy but not have excess liquid.
  5. Add cheese and finish: Turn the stove off but keep the pot on the burner. Stir through half of the shredded cheese until the sauce becomes creamy and a bit saucy. Taste and adjust seasoning with salt and pepper if needed. Sprinkle the remaining cheese on top and cover the pot again. Allow it to sit for about 2 minutes to let the cheese melt and the sauce absorb further.
  6. Serve: Sprinkle the dish with the finely chopped coriander (cilantro) if desired, and serve immediately while warm and cheesy.

Notes

  • You can adjust the level of heat by varying the amount of cayenne pepper or chili powder used.
  • Chicken broth can be used instead of beef broth for a slightly different flavor.
  • For a vegetarian version, substitute ground beef with plant-based meat alternatives or extra beans, and use vegetable broth.
  • The macaroni should be cooked al dente to avoid a mushy texture when the cheese melts.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumbara.com/one-pot-chili-mac-and-cheese-recipe/