Chilli Mac and Cheese
Chilli Mac and Cheese | Recipe
Rating:
0 % of 100
(0) Rate the recipe

Chilli Mac and Cheese | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
50 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • For the chilli mac and cheese:

  • 2 tsp
    Ground Meat Seasoning
    Spice up mince dishes in an instant £2.39 £43.45/kg incl. 0% tax, excl. shipping
  • 300 g
    macaroni
  • 1
    onion
  • 2 cloves
    garlic
  • 1
    red pepper
  • 2 tbsp
    vegetable oil
  • 400 g
    minced meat
  • 1 tin
    chopped tomatoes, 400 g
  • 1 tin
    kidney beans (240 g drained weight)
  • 1
    yellow chilli
  • 1 tbsp
    tomato puree
  • 200 ml
    vegetable stock
  • 200 g
    Cheddar, grated
  • 100 g
    mozzarella, grated
  • salt, pepper
  • For the chilli topping:

  • 2
    green chillis
  • 2
    spring onions
  • 1 bunch
    coriander
  • 1
    lime
  • salt

1
Cook the macaroni in salted water according to the packet instructions until al dente. Drain and set aside.


2
Meanwhile, peel and finely dice the onion and garlic.


3
Wash and deseed the red pepper and dice into small cubes.


4
Wash and thinly slice the yellow chilli.


5
Heat the vegetable oil in a large pan and fry the diced onion until translucent. Add the garlic, diced pepper and yellow chilli, and fry briefly.


6
Add the mince to the pan and fry until browned, fragrant and crumbly. Stir in the tomato puree and deglaze briefly. Add the tin of tomatoes, kidney beans, Ground Meat Seasoning and the vegetable stock, and stir well.


7
Simmer the mixture for 10–15 minutes until the sauce has thickened slightly.


8
In the meantime, preheat the oven to 180°C (top/bottom heat).


9
Fold the cooked macaroni into the chilli mixture. Stir in half of the grated Cheddar and mozzarella.


10
Pour the mixture into an ovenproof dish and sprinkle with the remaining cheese.


11
Bake the chilli mac in the preheated oven for 15–20 minutes until the cheese is bubbly and golden brown.


12
For the green chilli topping, wash and deseed the green chilli peppers and slice thinly. Wash the spring onions and slice thinly.


13
Wash, dry and roughly chop the coriander. Halve the lime and squeeze out the juice.


14
Place the chilli, spring onions and coriander in a bowl, drizzle with the lime juice and season with salt.


15
Remove the chilli macaroni cheese from the oven, sprinkle with the green chilli topping and serve.

Nutritional information: (Per person)

Calories
1024
kcal

Carbohydrates
78
g

Protein
53
g

Fat
53
g

Method

1
Cook the macaroni in salted water according to the packet instructions until al dente. Drain and set aside.


2
Meanwhile, peel and finely dice the onion and garlic.


3
Wash and deseed the red pepper and dice into small cubes.


4
Wash and thinly slice the yellow chilli.


5
Heat the vegetable oil in a large pan and fry the diced onion until translucent. Add the garlic, diced pepper and yellow chilli, and fry briefly.


6
Add the mince to the pan and fry until browned, fragrant and crumbly. Stir in the tomato puree and deglaze briefly. Add the tin of tomatoes, kidney beans, Ground Meat Seasoning and the vegetable stock, and stir well.


7
Simmer the mixture for 10–15 minutes until the sauce has thickened slightly.


8
In the meantime, preheat the oven to 180°C (top/bottom heat).


9
Fold the cooked macaroni into the chilli mixture. Stir in half of the grated Cheddar and mozzarella.


10
Pour the mixture into an ovenproof dish and sprinkle with the remaining cheese.


11
Bake the chilli mac in the preheated oven for 15–20 minutes until the cheese is bubbly and golden brown.


12
For the green chilli topping, wash and deseed the green chilli peppers and slice thinly. Wash the spring onions and slice thinly.


13
Wash, dry and roughly chop the coriander. Halve the lime and squeeze out the juice.


14
Place the chilli, spring onions and coriander in a bowl, drizzle with the lime juice and season with salt.


15
Remove the chilli macaroni cheese from the oven, sprinkle with the green chilli topping and serve.

Nutritional information: (Per person)

Calories
1024
kcal

Carbohydrates
78
g

Protein
53
g

Fat
53
g

Chilli mac and cheese

Imagine a steaming bowl of this chilli mac and cheese on the table tonight! Warming, cheesy and elevated with the green chilli lime topping and our Ground Meat Seasoning, this is comfort food taken to the max. Swap the seasoning blend for Chilli con Carne Seasoning for a hotter take, or use a sustainable meat alternative to make this a vegan chilli mac and cheese!

 

If you make this in a cast-iron pan like our chefs did, make sure to check out our blog post on how to season cast iron! Cast iron is the perfect hob-to-oven solution, giving you beautifully browned meat (browning means flavour!), while reducing the washing-up!

 

More comfort food ideas

As the weather turns colder and the nights draw in, we love to tuck into food that warms our souls and fills our bellies. For more delicious comfort food ideas, head over to our recipe pages and browse our hundreds of recipes! How about a bowl of tomato and mozzarella one-pot pasta? Or creamy garlicky mashed potatoes to go with your classic roast chicken?

Ingredients

Persons
  • For the chilli mac and cheese:

  • 2 tsp
    Ground Meat Seasoning
    Spice up mince dishes in an instant £2.39 £43.45/kg incl. 0% tax, excl. shipping
  • 300 g
    macaroni
  • 1
    onion
  • 2 cloves
    garlic
  • 1
    red pepper
  • 2 tbsp
    vegetable oil
  • 400 g
    minced meat
  • 1 tin
    chopped tomatoes, 400 g
  • 1 tin
    kidney beans (240 g drained weight)
  • 1
    yellow chilli
  • 1 tbsp
    tomato puree
  • 200 ml
    vegetable stock
  • 200 g
    Cheddar, grated
  • 100 g
    mozzarella, grated
  • salt, pepper
  • For the chilli topping:

  • 2
    green chillis
  • 2
    spring onions
  • 1 bunch
    coriander
  • 1
    lime
  • salt
Recipe

Your Account

Log in/register now

  • Collect Loyalty Points

  • Great discounts on every order

  • free shipping

Discover more