Chili mac and cheese

  • Preparation 35 min
  • Cooking 20 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Olive oil
  • 600g half-lean ground beef
  • 1 red bell pepper, diced
  • 1 teaspoon chili powder
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon Italian spices
  • 1 cup frozen corn
  • 1 cup black beans, rinsed and well drained
  • 1 cup red beans, rinsed and well drained
  • 796ml diced tomatoes with Italian spices
  • 500g  macaroni cooked very al dente
  • 2 cups grated Gouda cheese
  • 1 cup shredded cheddar cheese
  • 1 small handful of fresh parsley, finely chopped
  • Salt and pepper from the mill



  • In a large (oven-proof) saucepan over medium heat, add the onion and garlic followed by a drizzle of olive oil. Season with salt, pepper and stir. Cook, stirring for 3 to 4 minutes to soften.
  • Add ground beef and cook for 7 to 8 minutes, or until meat is no longer pink. Break into small pieces. Drain the fat.
  • Add bell pepper, chili, paprika, cumin and Italian spices then mix. Cook for 1 minutes, stirring.
  • Add corn, beans, tomatoes and macaroni then season with salt and pepper. Stir and continue cooking for about 5 to 6 minutes, until the pasta is cooked and the liquid is almost evaporated. Remove from heat.
  • Add the gouda cheese, the fresh parsley and toss. Let stand for 5 minutes.
  • Preheat oven to GRILL.
  • Bury with cheddar cheese and place in the oven. Cook for 2 to 3 minutes, or until the cheese is golden on top! Let stand 5 minutes before serving.