Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chili Mac and Cheese Recipe
Chili Mac and Cheese tastes like your favorite Chili – with the added tacky goodness of Mac & Cheese! Sensational floor beef dinner recipe that’s on the desk in simply over 20 minutes – and it’s all made in a single pot. It’s really fabulously scrumptious!
On the desk in simply over 20 minutes, made with beef mince, pasta, beans, canned tomatoes, on a regular basis spices, and a few form of cheese, it’s sinfully delicious!
There’s loads of meals mash ups on this planet. Like pizza – it looks as if there’s 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 one thing else to the dish, moderately than doing them only for the sake of being “cool” or “on the market”. I’m past the years of taking part in with meals for the sake of being fashionable, I simply need it to be tasty!
So – Chili Mac and Cheese. A cross between Chili and Mac and Cheese, all made in a single pot. The sauce flavour is like beef Chilli Con Carne, with the addition of macaroni and tacky goodness stirred into it in addition to on high.
SO GOOD!!!
Sure, you’ll be able to freeze Chili Mac!
Cool, then freeze in hermetic container for as much as 3 months. Defrost in a single day in fridge then reheat in microwave till steamy, stir effectively. I prefer to sprinkle further cheese on then pop it again within the microwave. This Chili Mac recipe freezes effectively as a result of it’s a saucy, juicy model!
Right here’s what you want. Nothing uncommon right here!
My Chili Mac is made with a home made Chili Powder. What’s generally known as “Chili Powder” within the US is definitely a spice combine, not simply pure chili, and it varies from model to model. It’s not bought right here in Australia, although I’ve at all times acquired a stash as a result of I replenish once I journey to the States.
So I want to make my very own – for consistency of flavour, irrespective of the place you might be on this planet!
Chili Mac and Cheese is totally made in a single pot. Begin the standard approach – sautéing garlic and onion to create the flavour base – add the meat, the spices and every part else. The pasta will cook dinner whereas the sauce thickens, and a mere quarter-hour later, you’ll have dinner on the desk!
I like a comfy one-pot pasta like Chili Mac. It’s a agency favorite alongside Cheeseburger Casserole (Selfmade Hamburger Helper!), One Pot Vegetable Pasta and One Pot Spaghetti Bolognese!
I like how the macaroni sucks up all of the flavour because it cooks within the sauce. And the truth that there’s just one pot to wash up is actually an enormous plus!! – Johnsat x
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
- 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.
Notes
1. Chili Powder: The spice mix in this recipe is a home-made US Chili Powder.
In Australia, UK and most parts of the world, ground chilli (aka “chilli powder”) is plain dried chillies that have been ground.
However, in the US, Chilli Powder has other things in it so it is nowhere near as hot as pure Chilli powder. This recipe calls for pure ground chilli for spiciness. Cayenne pepper is a perfect substitute, or any other HOT chilli powder. Chili is supposed to be spicy!!!
2. TIP: The key with this recipe is to turn the stove OFF as soon as the pasta is just cooked. The pasta will keep cooking when you put the lid on to melt the cheese. Don’t worry if it’s still saucy – saucey is GOOD!!! Plus sauce always gets sucked up by pasta so there will be less by the time you serve it.
3. OTHER PROTEINS: This recipe will also work other minced meat, including chicken, pork, turkey and even lamb!
4. FREEZING: Leftovers freeze fine, thaw then best reheated in microwave. For make ahead freezing, take it off the stove when the pasta is a tiny touch still firm. It should still be saucy. Let it cool, then top with cheese. Cover then freeze. Then to reheat, let it thaw overnight, then microwave is best to reheat (fastest so pasta won’t bloat).
5. Nutrition per serving, assuming 5 servings. Very generous servings!
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