One Pot Chili Mac and Cheese
Prep
10m
Cook
15m
Total
25m
This one pot chili mac and cheese is a hearty and flavorful dish that combines ground beef, beans, macaroni, and cheese in a rich and spicy tomato-based sauce. It's a one-pot wonder that's perfect for a cozy weeknight dinner or feeding a crowd.
Ingredients
5 servingsSpices (homemade Chili Powder)
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 780kcal 39%
-
Fat 36g 55%
-
Saturated Fat 15g 75%
-
Carbohydrates 70g 23%
-
Fiber 10g 40%
-
Sugar 10g 20%
-
Protein 40g 80%
-
Cholesterol 120mg 40%
-
Sodium 1,200mg 50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chili Powder:The spice mix in this recipe is a home-made US Chili Powder.
In Australia, UK and most parts of the world, ground chilli (aka "chilli powder") is plain dried chillies that have been ground.
However, in the US, Chilli Powder has other things in it so it is nowhere near as hot as pure Chilli powder. This recipe calls for pure ground chilli for spiciness. Cayenne pepper is a perfect substitute, or any other HOT chilli powder. Chili is supposed to be spicy!!!
2. TIP: The key with this recipe is to turn the stove OFF as soon as the pasta is just cooked. The pasta will keep cooking when you put the lid on to melt the cheese. Don't worry if it's still saucy - saucey is GOOD!!! Plus sauce always gets sucked up by pasta so there will be less by the time you serve it.
3. OTHER PROTEINS: This recipe will also work other minced meat, including chicken, pork, turkey and even lamb!
4. FREEZING: Leftovers freeze fine, thaw then best reheated in microwave. For make ahead freezing, take it off the stove when the pasta is a tiny touch still firm. It should still be saucy. Let it cool, then top with cheese. Cover then freeze. Then to reheat, let it thaw overnight, then microwave is best to reheat (fastest so pasta won't bloat).
5. Nutrition per serving, assuming 5 servings. Very generous servings!
In Australia, UK and most parts of the world, ground chilli (aka "chilli powder") is plain dried chillies that have been ground.
However, in the US, Chilli Powder has other things in it so it is nowhere near as hot as pure Chilli powder. This recipe calls for pure ground chilli for spiciness. Cayenne pepper is a perfect substitute, or any other HOT chilli powder. Chili is supposed to be spicy!!!
2. TIP: The key with this recipe is to turn the stove OFF as soon as the pasta is just cooked. The pasta will keep cooking when you put the lid on to melt the cheese. Don't worry if it's still saucy - saucey is GOOD!!! Plus sauce always gets sucked up by pasta so there will be less by the time you serve it.
3. OTHER PROTEINS: This recipe will also work other minced meat, including chicken, pork, turkey and even lamb!
4. FREEZING: Leftovers freeze fine, thaw then best reheated in microwave. For make ahead freezing, take it off the stove when the pasta is a tiny touch still firm. It should still be saucy. Let it cool, then top with cheese. Cover then freeze. Then to reheat, let it thaw overnight, then microwave is best to reheat (fastest so pasta won't bloat).
5. Nutrition per serving, assuming 5 servings. Very generous servings!
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