Oh, the glorious mess that is comfort food—sometimes, you just need a dish that feels like a warm hug. Enter the Easy One Pot Chili Mac and Cheese. Imagine a world where macaroni meets chili in a harmonious, cheesy dance.
It’s a bit like if your favorite sweater was edible: cozy, familiar, and just what you need on a day when the world feels a bit too much. I stumbled across this gem by accident, trying to clear out my pantry—who knew that a can of beans, some pasta, and a sprinkle of love could create such magic?
You know those moments where you just need something simple and satisfying? This is one of those, and it’s all done in one pot, because who has time for a pile of dishes? Perfect for when you’re catching up on the latest season of your favorite show (did you see that twist in the last episode?
) or just need something that feels like home on a plate.
Steps
- Begin by heating oil in a large pot over high heat. Add minced garlic and chopped onion, cooking them for about a minute until fragrant. Include the chopped capsicum and continue to cook until the onion becomes translucent.
- Introduce the ground beef into the pot, breaking it up as it cooks. Once the beef transitions from red to brown, add crushed tomatoes, red kidney beans, beef broth, uncooked elbow macaroni, and all the spices.
- Stir the mixture well and bring it to a simmer, then reduce the heat to medium. Cover the pot and let it cook for approximately 12 minutes until the macaroni is al dente, absorbing the sauce.
- Turn off the stove, but keep the pot on the burner. Mix in half of the shredded cheese, adjusting salt and pepper if needed. Top with the remaining cheese, cover, and let it sit until the cheese melts, around 2 minutes.
- If desired, garnish with chopped coriander before serving immediately. Enjoy the dish while it’s still warm and cheesy.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 500 grams (1 lb) lean ground beef
- 800 grams (28 oz) crushed canned tomatoes
- 420 grams (14 oz) can red kidney beans, drained
- 2 1/2 cups (625 ml) beef broth (or chicken broth)
- 250 grams (8 oz) elbow macaroni pasta, uncooked
- 2 cups (200 grams) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
- 1/4 cup cilantro, finely chopped, for garnish
- 1/2 teaspoon cayenne pepper or pure chili powder (adjust for spiciness)
- 2 teaspoons paprika powder
- 2 teaspoons cumin powder
- 1 1/2 teaspoons onion powder (or substitute with garlic powder)
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons salt
Nutritional Values
Calories: 3840cal | Carbohydrates: 375g | Protein: 220g | Fat: 175g | Saturated Fat: 70g | Cholesterol: 515mg | Sodium: 8150mg | Potassium: 9510mg | Fiber: 55g | Sugar: 60g | Vitamin A: 11130IU | Vitamin C: 580mg | Calcium: 2340mg | Iron: 60mg
FAQ
- Can I freeze Chili Mac and Cheese?
- Absolutely! Allow it to cool before placing it in an airtight container. It can be frozen for up to three months. To enjoy it again, let it defrost in the refrigerator overnight and then reheat in the microwave until hot, stirring well. A sprinkle of extra cheese before reheating can make it even more delicious.
- What ingredients are needed for Chili Mac and Cheese?
- This dish requires ground beef, pasta, beans, canned tomatoes, cheese, and simple spices. The recipe also includes a homemade chili powder mix. Feel free to adjust the spice level according to your taste preference.
- How do I make Chili Mac and Cheese in one pot?
- Begin by sautéing garlic and onion in a pot to build the flavor base. Add the beef, spices, and other ingredients, allowing the pasta to cook as the sauce thickens. In about 15 minutes, your meal will be ready to serve.
- What is the key to making perfect Chili Mac and Cheese?
- The secret is to turn off the stove as soon as the pasta is just cooked. The pasta will continue to cook in the residual heat, and any remaining sauce will be absorbed. Ensure it’s saucy for the best results, as the pasta will soak up more sauce over time.
- Can I use other types of meat for this recipe?
- Definitely! While ground beef is the traditional choice, you can substitute it with other ground meats such as chicken, pork, turkey, or even lamb for a different twist on the dish.
Tips
- Monitor Pasta Cooking: Turn off the heat as soon as the pasta is just about cooked. This allows it to continue cooking in the residual heat, ensuring it doesn’t become overcooked and mushy.
- Extra Cheese Tip: For a richer taste, sprinkle additional cheese on top after reheating leftovers in the microwave. This not only enhances the flavor but also gives a gooey, cheesy texture.
- Custom Spice Mix: Consider making your own chili powder mix to maintain consistent flavor, especially if you reside outside the US, where commercial chili powder blends may vary.
- Freezing Instructions: If you plan to freeze leftovers, slightly undercook the pasta to prevent it from becoming too soft during reheating. Remember to let it cool before adding cheese and freezing.
Equipment
- Large Pot – A sizable pot is essential for making this one-pot meal.
- Garlic Press – Useful for mincing garlic cloves efficiently.
- Chef’s Knife – For chopping onions and bell peppers.
- Cutting Board – For chopping and preparing ingredients.
- Can Opener – Necessary for opening canned tomatoes and beans.
- Measuring Cups and Spoons – To accurately measure ingredients like spices and liquids.
- Grater – For shredding cheese if you are not using pre-shredded cheese.
