The Cosy Chilli Mac Casserole
A comforting baked chilli mac with savoury beef, tender pasta and a golden cheddar and mozzarella topping. It is family-friendly, freezer-friendly and easy to adapt.
Servings 6 people
Calories 620kcal
Cost 10
Equipment
- A large frying pan or shallow casserole
- A large saucepan for the pasta
- A colander
- A 23 x 33cm (9 x 13in) baking dish
- A wooden spoon
- A cheese grater
- Digital kitchen scales for accurate measurements
Ingredients
- 15 ml olive oil
- 1 medium onion finely chopped
- 500 g beef mince
- 1 tbsp mild chilli powder
- ¼-1 tsp cayenne pepper
- 400 g tin Cincinnati-style chilli or 400g mild chilli con carne
- 250 g dried macaroni
- 100 g mature cheddar grated
- 100 g mozzarella grated
- Salt and black pepper
- Soured cream and spring onions to serve
Instructions
- Heat the oil and soften the onion for 5–6 minutes.
- Add the beef and cook for 7–8 minutes until browned.
- Stir in the spices for one minute, then add the tinned chilli and bring to a gentle bubble.
- Cook the macaroni for two minutes less than the packet instructions, then drain.
- Heat the oven to 170°C / 340°F, or 150°C fan. Mix the pasta and chilli in a baking dish and top with both cheeses.
- Bake for 20–25 minutes until bubbling and golden. Rest for five minutes before serving.
Notes
For the UK alternative, add ¼ teaspoon cinnamon and ½ teaspoon cocoa to a tin of mild chilli con carne. Assemble up to 24 hours ahead or freeze for up to three months. Add a splash of stock when reheating.