Description
One Pot Chili Mac and Cheese is a hearty, cheesy comfort food made with ground beef, macaroni, beans, tomatoes, and homemade chili spices—all cooked in a single pot for easy cleanup.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red capsicum (bell pepper), chopped
- 500 g (1 lb) lean ground beef
- 800 g (28 oz) crushed canned tomatoes
- 420 g (14 oz) red kidney beans, drained
- 2 ½ cups (625 ml) beef broth (or chicken broth)
- 250 g (8 oz) elbow macaroni, uncooked
- 2 cups (200 g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
- ¼ cup fresh coriander (cilantro), finely chopped, for garnish
Homemade Chili Spice Mix
- ½ teaspoon cayenne pepper or chili powder (adjust to taste)
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 ½ teaspoons onion powder (or garlic powder)
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 ¼ teaspoons salt
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 3–4 minutes until softened. Stir in garlic and bell pepper and cook for 1 minute.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Sprinkle in all chili spice mix ingredients and stir well. Cook for 30 seconds to bloom the spices.
- Add crushed tomatoes, beef broth, and kidney beans. Stir and bring to a gentle boil.
- Stir in uncooked macaroni, reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in shredded cheese until melted and creamy.
- Garnish with fresh coriander and serve warm.
Notes
- Stir frequently while simmering to prevent pasta from sticking.
- Add a splash of broth when reheating to restore creaminess.
- Adjust spice level by increasing or reducing cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes