Description

This One Pot Chili Mac and Cheese is a comforting and hearty dish combining spicy chili flavors with creamy cheesy pasta. Ground beef, kidney beans, and bell peppers are simmered with aromatic spices and crushed tomatoes, then cooked together with elbow macaroni until tender. The dish finishes with melted shredded cheese and fresh cilantro for a deliciously satisfying meal all made in one pot.

Ingredients

Scale

Vegetables & Aromatics

1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 red capsicum / bell pepper, chopped

Meat & Protein

500g / 1 lb ground beef (lean)
420g / 14 oz can red kidney beans, drained

Pantry & Dry Ingredients

800g / 28 oz crushed canned tomato
2 1/2 cups (625 ml) beef broth (chicken broth also okay)
250g / 8 oz elbow macaroni pasta, uncooked

Cheese & Dairy

2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)

Spices & Herbs

1/2 tsp cayenne pepper (or pure chili powder, adjust 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)

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Instructions

Heat Aromatics: Heat olive oil in a large pot over high heat. Add minced garlic and chopped onion, cooking for 1 minute until fragrant. Add the chopped red capsicum and continue cooking until the onion is translucent.
Cook Ground Beef: Add the ground beef to the pot. Use a spoon to break it up as it cooks. Continue cooking until the beef is browned and no longer pink.
Add Remaining Ingredients: Pour in the crushed tomatoes, drained kidney beans, beef broth, uncooked elbow macaroni, cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to medium.
Simmer Pasta: Cover the pot with a lid and cook for about 12 minutes, or until the macaroni is al dente—firm but cooked through. The sauce should be thick and saucy with minimal liquid remaining.
Add Cheese: Turn off the stove but leave the pot on the burner. Stir in half of the shredded cheese until it melts into a creamy sauce. Taste and adjust salt and pepper if needed. Sprinkle the remaining cheese over the top, cover again, and let it sit for about 2 minutes until the cheese fully melts and sauce thickens further.
Garnish and Serve: Sprinkle the finely chopped coriander/cilantro over the top for freshness. Serve the chili mac and cheese immediately while hot and cheesy.

Notes

You can adjust the spice level by varying the amount of cayenne pepper or chili powder.
Using lean ground beef keeps the dish from being too greasy but still flavorful.
Chicken broth can be used in place of beef broth for a lighter flavor.
Letting the cheese melt with the lid on helps create a gooey, creamy texture.
Leftovers can be refrigerated and reheated gently on the stovetop with a splash of broth or milk.