Chili Mac and Cheese

Here’s a meal that’s both comforting and filling–FAKH’s Chili Mac and Cheese! This recipe combines the best of 2 classic favorites: the rich, savory flavors of chili with the creamy, gooey goodness of mac and cheese. Try this dish to create a hearty meal for family dinners or community gatherings.

Cooking Equipment

  • Cutting board
  • Knife
  • Pot
  • Slotted spoon 
  • Measuring spoons and cups


  • 1 tbsp olive oil 
  • 2 garlic cloves, minced 
  • 1 onion, finely chopped 
  • 1 red bell pepper, chopped
  • 500g / 1 lb ground beef 
  • 800g / 28 oz crushed canned tomato
  • 420g / 14 oz can red kidney beans, drained
  • 2 1/2 cups (625 ml) beef broth 
  • 250g / 8 oz elbow macaroni pasta (elbow pasta)
  • 2 cups (200g) shredded cheese (cheddar, Monterey Jack)
  • 1/4 cup cilantro finely chopped

For the Homemade Chili Powder

  • 1 tsp cayenne pepper or pure chili powder 
  • 2 tsp paprika powder 
  • 2 tsp cumin powder 
  • 1 1/2 tsp onion powder 
  • 1 tsp dried oregano 
  • 1/2 tsp black pepper 
  • 1 1/4 tsp salt


  1. Combine spices in a bowl. Set aside. 
  2. Chop cilantro, garlic, bell pepper, and onion. Keep separate and set aside. 
  3. Heat oil in a large pot over medium heat. Add garlic and onion, cook for 1 minute. Then add bell pepper and cook until the onion is translucent.
  4. Add beef and cook, breaking it up as you go.
  5. Once the beef is browned and cooked, add all remaining ingredients (beans, cilantro, spices, canned tomatoes, beef broth, macaroni noodles) except cheese. Stir, bring to a simmer.
  6. Cover and cook for 12 minutes or until the macaroni is al dente.
  7. Remove the pot from heat. Stir in half the cheese. 
  8. Top with remaining cheese and any remaining cilantro. Adjust salt and pepper to taste.