Description

A hearty and flavorful One Pot Chili Mac and Cheese combining tender elbow macaroni, lean ground beef, kidney beans, and a blend of smoky spices all simmered together in a savory tomato base and topped with melted cheese and fresh cilantro. Perfect for a comforting weeknight meal with minimal cleanup.

Ingredients

Scale

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 okay)
250g / 8 oz elbow macaroni pasta, uncooked
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
1/2 tsp cayenne pepper (or pure chili powder, adjust to taste)

Topping

2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
1/4 cup coriander / cilantro, finely chopped (for garnish)

Instructions

Heat oil and sauté aromatics: Heat the olive oil in a large pot over high heat. Add the minced garlic and finely chopped onion and cook for about 1 minute until fragrant. Then add the chopped red capsicum and cook until the onion turns translucent, softening the vegetables.
Cook the ground beef: Add the lean ground beef to the pot, breaking it up with a spoon as it cooks. Continue cooking until the beef changes from red to brown, ensuring it is fully browned and flavorful.
Add remaining ingredients (except cheese): Stir in the crushed canned tomatoes, drained kidney beans, beef broth, uncooked elbow macaroni, and all the spices including cayenne, paprika, cumin, onion powder, oregano, black pepper, and salt. Mix well to combine all the flavors.
Simmer the chili mac: Bring the mixture to a simmer, then reduce the heat to medium. Cover and cook for approximately 12 minutes, or until the macaroni is al dente—cooked through but still slightly firm. The sauce should be thick and saucy, not watery.
Incorporate the cheese: Turn off the stove but leave the pot on the burner. Stir in half of the shredded cheese until it melts slightly into the sauce, making it creamy and rich. Taste and adjust salt and pepper as needed.
Melt remaining cheese and garnish: Sprinkle the remaining cheese on top, cover the pot again, and let it sit for about 2 minutes off the heat to allow the cheese to melt thoroughly. Finally, garnish with freshly chopped coriander or cilantro and serve immediately.

Notes

Adjust the cayenne pepper or chili powder according to your preferred spice level.
You can substitute beef broth with chicken broth or vegetable broth if desired.
Use lean ground beef to reduce the fat content and create a healthier dish.
For a vegetarian version, omit the beef and increase beans or add textured vegetable protein.
Serving this dish fresh is best as the pasta might absorb more liquid upon standing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: one pot meal, chili mac and cheese, comfort food, ground beef recipe, easy dinner, kid-friendly, cheesy pasta, quick meal