Chilli Mac and Cheese

Chilli Mac and Cheese is the ultimate comfort food mash-up — combining hearty, beefy chilli with creamy, cheesy macaroni in one irresistible dish. It’s rich, warming, and just a little bit spicy (though you can dial the heat up or down to suit your tastes). Perfect for chilly evenings when you want something easy, filling, and guaranteed to please the whole family. This isn’t a dish for impressing your mother in-law, it’s for feeding hungry crowds, cleaning out the pantry, and making everyone ask for seconds. With its beautiful mix of flavours and gooey cheese, Chilli Mac and Cheese is the weeknight winner you'll find yourself craving again and again.

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Chilli Mac and Cheese

Ingredients:

2 Tbsp olive oil

500 g beef mince (ideally lean)

1 brown onion, finely diced

1 red capsicum, diced

3 cloves garlic, minced

2 Tbsp chilli powder (adjust to taste)

2 tsp ground cumin

1 tsp dried oregano

¼ tsp cayenne pepper (optional, for extra heat)

1 can (400 g) crushed tomatoes

1 can (400 g) red kidney beans, drained and rinsed

2 cups (500 ml) beef stock (low salt if possible)

300 g elbow macaroni or small shells

200 g grated tasty cheese (such as Mainland Tasty or your favourite cheddar)

100 g grated Colby or mild cheese (optional, for extra meltiness)

Salt and pepper (or Avohaven Salt'n'Peppa) to taste

Instructions:

Bring a large pot of salted water to a boil. Cook macaroni or shells for 2 minutes less than the packet suggests (so they’re just under al dente). Drain and set aside.

Heat olive oil in a large deep frying pan or pot over medium-high heat. Add beef mince and cook, breaking up with a wooden spoon, until browned (about 5–7 minutes).

Add diced onion and capsicum to the beef. Cook until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.

Stir in chilli powder, cumin, oregano, cayenne pepper, and a good pinch of salt and black pepper. Mix well and cook for another 1–2 minutes to toast the spices.

Pour in crushed tomatoes, beef stock, and kidney beans. Stir well to combine. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.

Add the drained pasta to the pan along with half of the grated cheeses. Stir until the cheese melts through and everything is evenly combined. Taste and adjust seasoning if needed.

If you like a golden cheesy top, transfer the mixture to a large ovenproof dish. Sprinkle the remaining cheese evenly on top. Bake at 190°C (fan 170°C) for about 10 minutes, then grill for

2–3 minutes until golden and bubbly. Or, skip the baking step and serve straight from the pan if you prefer.

Let rest for 5–10 minutes before serving. Garnish with fresh coriander or parsley. Add dollops of sour cream and sliced chillies if you like an extra kick.

Notes:

You can swap kidney beans for pinto beans or black beans.

Add a handful of baby spinach before baking for extra greens.

Use what cheese you have on hand — a mix of tasty and Colby gives a great melt and sharpness.