BeefCuisineItalianMainsMeatPastaQuick & Easy

Chili Mac and Cheese

30 mins Cook
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Chili Mac and Cheese tastes like your favorite chili with the cheesy taste of mac and cheese! This healthy beef recipe is on your table in just 20 minutes – and it’s all in one bowl. Tasty!

A delicious dish made with ground beef, pasta, beans, tomatoes, daily spices and a kind of cheese on your table in 20 minutes!

Mac and Cheese
Chili Mac and CheeseNomNomWow

Chili Mac and Cheese

There are many food mixes in the world. Like pizza – like pizza – everything: tacos, casseroles, sauces, soups, pies, pastas, cakes.

I don’t care about hashing. I make them not “cool” or “there”, but when putting two recipes to bring something else to the dish. I’ve been mixing food for years to be trendy, I just want it to taste good!
Namely – spicy macaroni and cheese. A mix of chili, macaroni and cheese, all made in one pot. Sauce taste like Beef Chilli Con Carne with added flavor of macaroni and cheese and tossed on top.
44 good! !

What goes in Chili Mac and Cheese

This is what you need. Nothing unusual here!

My hot pasta is made at home with paprika. What is called “paprika” in the US is not pure pepper but a blend and varies from brand to brand. It is not sold in Australia, although I always have a few in my stash when I plan a trip to America.
That’s why I like to make my own for consistency of flavor wherever you are in the world!

How to make it

Hot Macaroni and Cheese is all in one pot. Start with the traditional way – sauté the garlic and onion to create a basic flavor – add the beef, seasonings and everything else. The pasta is cooked when the sauce thickens, and you can be on the table in just 15 minutes!

I love comforting one-pot pastas like Chili Mac. The cheeseburger casserole (homemade burger helper!), the veggie noodle pot, and the spaghetti bolognese are a favorite with it! I love that

Penne absorbs all the flavors while cooking in the sauce. And there is only one container to clean, which is a plus!

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I love comforting one-pot pastas like Chili Mac. The cheeseburger casserole (homemade burger helper!), the veggie noodle pot, and the spaghetti bolognese are a favorite with it! I love that Penne absorbs all the flavors while cooking in the sauce. And there is only one container to clean, which is a plus!

I love comforting one-pot pastas like Chili Mac. The cheeseburger casserole (homemade burger helper!), the veggie noodle pot, and the spaghetti bolognese are a favorite with it! I love that Penne absorbs all the flavors while cooking in the sauce. And there is only one container to clean, which is a plus!

maimoona
Chili Mac and Cheese tastes like your favorite chili with the cheesy taste of mac and cheese! This healthy beef recipe is on your table in just 20 minutes - and it's all in one bowl. Tasty!
prep time
5 mins
cooking time
30 mins
servings
3
total time
35 mins

Equipment

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

  • SPICES (HOMEMADE CHILI POWDER):

  • 1 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

1
Heat the oil in a large saucepan over high heat. Add garlic and onion and cook for 1 minute. Then add the peppers and cook until the onions are translucent.
2
Add the beef and shred it while it cooks.
3
When the beef turns from red to brown, add the other ingredients except cheese.
4
Stir, bring to a boil and reduce heat to medium.
5
Cover and cook for 12 minutes or until pasta is al dente, that is, just cooked and still slightly firm. It should be tasty, but not too liquid (see video).
6
Turn off the stove but leave the pot on the stove. Stir in half the cheese - it should be slightly spicy.
7
Adjust salt and pepper to taste. Put the remaining cheese on top and cover until the cheese melts - about 2 minutes (during this time, more of the sauce will be absorbed).
8
Sprinkle with parsley if desired and serve immediately.

Notes

Paprika: The spice mix in this recipe is homemade American paprika. Paprika (aka 'paprika') is a dried chili pepper in Australia, the United Kingdom and much of the world. But there are other ingredients in capsicum in the US, so it's not as hot as pure paprika. This recipe calls for pure paprika for added spice. Tip: The key to this recipe is to turn off the oven as soon as the pasta is cooked. The pasta will continue to cook when you cover it to melt the cheese. Don't worry if it's still spicy - spicy is good! ! ! Also the fish is always soaked by the pasta, so there is less fish while working. Other Proteins: This recipe works with other ground beef, including chicken, pork, turkey, and even lamb! Freezing: Leftovers freeze well and are best reheated in the microwave after thawing. To freeze beforehand, remove the pasta from the oven while it is still frozen. It should also be quite flashy. Let cool, then garnish with cheese. Cover and freeze. Then let it thaw overnight to reheat, then put it in the microwave for best reheating (make sure the pasta doesn't rise). Food per serving, eg 5 servings. Happy portions!
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