Chilli Mac n Cheese

If Chilli Con Carne and Mac n Cheese made a baby...

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Cook: 45 mins


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Heat tbsp of olive oil in a large pan and add beef mince, cook for 5 mins until brown. Then add onion and pepper and cook or 3-4 mins, until soft. Create a well in pan and adding crushed garlic, leave garlic to fry directly on surface of pan for 30 seconds before stirring it in.
Add cumin, chilli powder, smoked paprika, cinnamon, garlic granules and splash of water, stir until spices are fully combined with beef and veg, then simmer for 1-2 mins until spices release their fragrances.
Add chopped tomatoes, stir well, then bring to a low simmer and leave to cook for 10 mins, stirring occasionally. Add beef stock, stir again and continue to cook for 30 mins, stirring occasionally, until beef chilli has reduced and thickened.
Meanwhile, cook your pasta according to packet instructions so its ready to add once your chilli has simmered down. When draining pasta, remember to reserve a few ladles of pasta water.
Add pasta, light cream cheese, cheddar cheese and mix until fully combined. Then, stir pasta water into Chilli Mac n Cheese which will help emulsify the sauce and make it more creamy!

Nutritional Info

Per serving:
Cals – 689
Carbs – 79g
Protein – 47.5g
Fat – 19g


Serves 4

For the Chilli:

  • Tbsp of extra virgin olive oil.
  • 500g of lean beef mince.
  • 1 onion - finely chopped.
  • 1 bell pepper - chopped.
  • 3 cloves of garlic - crushed.
  • Tsp of cumin.
  • 1/2 tsp of chilli powder.
  • Tsp of smoked paprika.
  • 1/2 tsp of ground cinnamon
  • Tsp of garlic granules.
  • Tin of chopped tomatoes.
  • 400ml of beef stock ( 1 cube).
  • Tbsp of Oregano.

The rest:

  • 400g of macaroni or spiralli pasta + a few spoons of pasta water reserved.
  • 100g of light cream cheese.
  • 100g of light cheddar cheese - grated.
  • Chopped chives, to garnish.

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