Chili Mac and Cheese
384kcal
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 1 red pepper diced
- 3 garlic cloves minced
- 250 g mince (I use vegan mince)
- 2 tablespoon tomato paste
- 1 tablespoon chipotle paste (optional)
- 1.5 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon cayenne chili powder
- 1 teaspoon oregano
- salt and pepper to taste
- 300 g passata
- 300 ml water
- 250 g macaroni pasta
- 150 g mozzarella and cheddar cheese grated
Toppings
- 2 scallions finely sliced
- 2 tablespoon Fresh cilantro chopped
- 4 tablespoon sour cream
Method
- Heat the oil in a large pan and add the onion, pepper, and garlic. Sauté for 4-5 minutes, stirring often, until the vegetables are beginning to soften.2 tablespoon olive oil, 1 white onion, 1 red pepper, 3 garlic cloves
- Add the mince and cook for another 5-7 minutes until browned and crumbled.250 g mince
- Add the tomato paste, chipotle paste, and the spices/seasonings. Stir them into the pan and cook off for a minute or two until fully combined.2 tablespoon tomato paste, 1 tablespoon chipotle paste, 1.5 teaspoon smoked paprika, 1 teaspoon cumin powder, 1 teaspoon cayenne chili powder, 1 teaspoon oregano, salt and pepper
- Pour in the passata, water, and macaroni. Stir to combine, turn the heat to low, and cover the pan for ~10-13 minutes, or until the pasta is al dente.300 g passata, 300 ml water, 250 g macaroni pasta
- Remove the pan from the heat and stir through half the cheese. Then, scatter the remaining cheese on top and either put the lid back on your pan for a couple of minutes until the cheese melts, or grill the chili mac and cheese for 3-5 minutes until the cheese is golden and bubbly.150 g mozzarella and cheddar cheese
- Serve with the sliced scallion, cilantro, and a spoonful of sour cream on top.2 scallions, 2 tablespoon Fresh cilantro, 4 tablespoon sour cream
Nutrition
Serving1gCalories384kcalCarbohydrates44gProtein20gFat16gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol28mgSodium332mgPotassium512mgFiber6gSugar7gVitamin A1576IUVitamin C35mgCalcium226mgIron3mg
Notes
I like to add this section to all of my recipes to cover any small tips, techniques, and other notes I’ve picked up over the course of testing this chili mac and cheese recipe. Here’s what I’ve learned so far:
- The pan may burn if you don’t have enough water for the pasta to cook in. To prevent this, remove the lid halfway through, letting the pasta simmer and give everything a good stir. Add more water if it’s needed - taste a bit of pasta to check its doneness!
- Saucy is better - it’s better to add a bit more passata and water and end up with a really saucy chili mac and cheese than to let the pasta absorb too much water, and it all ends up a bit dry and sticky.
- I developed this recipe for a mildly spicy chili because I’m often cooking for my family, so the dish has to suit children and adults alike! If I were keeping it very mild, I’d remove the chipotle paste and just add hot sauce to my own bowl. If I wanted a spicier chili mac and cheese, I’d either add fresh diced jalapeno to the pan at the same time as cooking the onions, or I’d up the cayenne chili powder quantity.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, you can follow any of the two options:- Microwave: add a splash of water first, then heat until the chili mac is piping hot.
- Stove: reheat the leftovers on low with a little water, stirring often. You might lose the cheesy topping by reheating on the stove.