One-Pot Chili Mac & Cheese
Cheesy, spicy, and packed with flavor—this hearty one-pot chili mac is the ultimate comfort food made easy!
Ingredients
Olive oil, as needed
1 medium onion, finely diced
1 medium red bell pepper, finely diced
2 garlic cloves, minced
1 lb (500g) ground beef (10–12% fat preferred)
1 heaped tbsp tomato paste
3 cups (720ml) beef stock (add more as needed)
2 cups (500g) tomato passata (pureed tomatoes)
1 tbsp Worcestershire sauce
1 tbsp each: paprika, cumin, hot chili powder
¾ tsp salt (adjust to taste)
½ tsp each: ground coriander, dried oregano, sugar, black pepper
9 oz (250g) uncooked macaroni
1 can (14 oz/400g) kidney beans, drained
2 cups (200g) shredded cheddar cheese (plus more for topping!)
Optional: chopped cilantro and sliced fresh jalapeños, for serving
Directions
Sauté Veggies: In a large deep pot, heat a drizzle of olive oil over medium-high. Add diced onion and red bell pepper. Cook until soft and slightly golden. Add garlic and cook for 1 more minute.
Brown the Beef: Add ground beef to the pot. Break it up with a spoon and cook until browned all over.
Build the Sauce: Stir in the tomato paste and cook for 2 minutes. Then pour in the tomato passata, beef stock, Worcestershire sauce, all the spices, and seasonings. Stir well.
Add Pasta & Beans: Toss in the kidney beans and uncooked macaroni. Stir everything together and bring to a steady simmer.
Simmer: Cook, stirring occasionally, until the macaroni is almost fully cooked and the sauce has thickened (but is still a bit saucy). If it thickens too fast, add more water or stock as needed.
Cheese It Up: Turn off the heat. Stir in 1 cup of cheddar until melted. Taste and adjust seasoning. Sprinkle remaining cheese over the top, cover with a lid, and let the heat melt the cheese.
Garnish & Serve: Top with cilantro and jalapeños if desired. Serve warm and dig in!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 573 | Servings: 6
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