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Chilli Macaroni Cheese recipe

Chilli Macaroni Cheese recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Macaroni
  • Macaroni cheese

This is a super-quick and easy dish to make when you're hungry and have no time to cook. Macaroni cheese is mixed with chilli con carne and sprinkled with cheese.

54 people made this

IngredientsServes: 4

  • 1/2 (411g) box macaroni and cheese mix, such as Kraft
  • 1 (400g) tin chilli con carne
  • 4 tablespoons grated Cheddar cheese

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Cook macaroni and cheese in a saucepan on the hob according to package directions.
  2. Once macaroni and cheese is done, stir in chilli con carne and cook over medium heat until hot, about 2 minutes. Sprinkle with grated cheese to serve.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (39)

by Rosy

I made a super cheap version of this. I used the store brand mac n cheese, and chili spiced beans. The meal was $0.92. Not including the milk which I already had. I didn't use butter because I like my mac and cheese with out. Really good. It was better than the hamburger helper chili mac, and cheaper. Will make again.-24 Oct 2008

by Julia

i made this with campbell chunky firehouse chili and kraft mac and cheese. an amazingly delicious and quick meal, will definitely make again! thanks!-09 Oct 2007

  • 8 ounces elbow macaroni, 2 cups uncooked
  • 6 tablespoons butter, divided
  • 4 tablespoons flour
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 cups milk
  • 1/2 cup green jalapeno salsa
  • 1 can (4 ounces) mild chopped green chile peppers
  • 2 to 3 tablespoons finely chopped jalapeno peppers, canned or fresh, optional
  • 8 ounces sharp Cheddar cheese, about 2 cups
  • Salt, to taste
  • 3 to 4 tablespoons chopped cilantro, optional
  • 1 cup fresh finely ground breadcrumbs

Heat oven to 350 F (180 C/Gas 4). Grease a 2-quart baking dish.

Cook the macaroni in boiling salted water following package directions. Drain and rinse well.

In a saucepan over medium heat, melt 4 tablespoons of butter. Stir in flour and pepper until well blended and bubbly. Continue cooking for 2 minutes, stirring constantly.

Gradually add the milk to the roux, stirring constantly. Cook until thickened. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Taste and add salt, as needed.

Combine with the drained macaroni stir in cilantro, if using. Spoon into the prepared baking dish.

Melt the remaining 2 tablespoons of butter and toss it with the breadcrumbs until the crumbs are thoroughly coated. Sprinkle the buttered bread crumbs over the macaroni and cheese. Sprinkle lightly with paprika.

Bake for 25 minutes, or until lightly browned and bubbly.

1 Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.

2 Melt the butter over a medium heat in a saucepan. Add the flour and stir to form a roux, a thick floury paste, cooking for a few minutes.

3 Meanwhile, preheat the grill to hot.

4 Add the macaroni to the sauce and mix well. In another pan heat the canned chilli with the chopped tomatoes and the sweetcorn.

5 Spoon the hot chilli mixture into an ovenproof dish and the top with mac ’n’ cheese.

6 Sprinkle over the remaining cheddar and the mozzarella and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

Chilli-Beef Macaroni Cheese

This dish combines two great comfort food favourites of mine – chilli beef and macaroni cheese. It’s one of my kids’ top meals too and a great one to make if they have friends over and they want something filling. I’ve given a recipe for the chilli, but if you already have your own failsafe chilli recipe feel free to use that and just add the cooked macaroni, soured cream and cheese and bake as per the last few steps below.

I made this one ahead of time to leave for the kids while I abandoned them to go to London for Charles’ 70th Birthday Garden Party this week. It’s a good make ahead that can be finalised with the oven bake stage at a later stage. Did I mention I was in London for a Garden Party this week? Not just any old garden party of course. This one was the first official engagement carried out by Prince Harry and his (very) new bride Meghan Markle, just three days after their widely broadcast nuptials in Windsor. Now, I’d like to make it very clear that I am NOT a Royalist in any shape or form (sorry mum), but I do work for a charity that has Prince Charles as its patron and having been there for 20 years, I, along with about a dozen of my colleagues got invited along to help him celebrate his 70th Birthday – six months early and along with about 6,000 other ‘special’ guests, but hey ho!

Wanting to have some part of the trip to London that would actually be of interest to me, I booked in at Jamie Oliver’s Cookery School for a Northern Indian Thali class and eight of my colleagues followed suit. We had a blast making a range of small vegan dishes plus chapatis to share, despite the rather dictatorial attitude of Tilly the tall redhead who was doing her best to establish some kind of order, but had an irritating approach to doing it, as though we were all just naughty and tiresome children she was being paid to look after. My other culinary enjoyment during the trip was a short visit to the infamous Dominque Ansel’s bakery, which turned out to be very close to our hotel in Victoria. We had the Cronut of the day – White Peach jam with Raspberry glaze. Yummy, but I was glad my friend Lisa and I had decided to split one between us, as it was rich and heavy and there wasn’t really room for it immediately after a feed of pub grub and shortly before heading to the Palace for afternoon tea a the garden party. Did I mention I was at Buckingham Palace?

The chilli recipe below makes enough for both the macaroni dish and chilli and rice for 4 people, so you get two meals from it.

Serves 4 | 20 mins prep plus 70 mins cooking


  • 2 tbsp olive oil
  • 2 medium onions, chopped small
  • 2 sticks celery, chopped small
  • 1 large carrot, peeled and chopped small
  • 2 cloves garlic, crushed
  • 750g beef mince
  • 2 tsp hot chilli powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp chipotle chilli paste
  • 2 tbsp tomato puree
  • 2 tins chopped tomatoes
  • 1 tin black beans + 1 of borlotti (or use cannellini, kidney, whatever you prefer)
  • splash each of balsamic vinegar and red wine vinegar
  • 1 tsp sugar
  • 350g dried macaroni
  • 75g soured cream
  • 100g cheddar cheese grated
  • salt and pepper to taste


  1. Start by sweating the onion, celery and carrot in a large pot with the oil for 10 mins or so. Add the garlic and after a few minutes, raise the heat and add the minced beef. Cook this, stirring regularly until the meat is browned all over. Now drain off any excess juice from the meat.
  2. Add all the spices, tomato puree and chipotle chilli paste and give it a good stir. Now add the tinned tomatoes, a splash of balsamic and a splash of red wine vinegar and also about 200ml of water (use the tomato tins for the water so you can slush out the residual juices).
  3. Bring this to the boil, then reduce the heat, cooking for 15 mins or so to reduce a little.
  4. Taste, season and add the drained tins of beans, then cook for another 15 mins or so. At this stage, cook the macaroni in a large pot of salted water for 8-9 mins.
  5. Drain the macaroni and return it to the hot pan. Add the soured cream and half the grated cheese and mix it all together. Now add half the quantity of chilli, reserving the other half for a later meal.
  6. Mix everything together and pour into a large ovenproof dish. Sprinkle the rest of the cheese on top and if you’re cooking straight away, add to a preheated oven (180c) and bake for 25 mins until the cheese is golden and bubbling. If you’re making it for later, cover with tinfoil, refrigerate and when ready, remove the foil and cook for 35 mins at 180c.
  7. Serve up and enjoy.

Delicious Macaroni Cheese Pakoda – Your favourite Mac n Cheese or Cheesy macaroni pasta cubes dipped in besan batter and fried. So in short Mac n Cheese Pakora.

Heat butter in pan, add the refined flour, garlic and cook for a minute.

Add milk gradually and whisk continuously to avoid lumps.

Add salt & pepper, oregano and red chilli flakes and mix well. Add boiled macaroni, processed cheese / mozzarella cheese, cook until cheese melts.

Set the mac & cheese in a baking tray lined with butter paper. Freeze for 3-4 hrs.

In a mixing bowl add the gram flour, powdered spices, salt to taste, coriander and mix well and add water as required. Whisk well ensuring no lumps and make a flowing consistency batter. Rest the batter for 10 minutes.

Demould the frozen mac & cheese and cut into equal rectangles. Dip the mac & cheese cuboid in the gram flour batter, coat well. Heat oil on medium low heat, fry until golden brown. Serve hot with ketchup, chutney or any dip of your choice.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

Recipe Summary

  • 4 large poblano peppers
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ cup shredded Cheddar cheese
  • ¼ cup all-purpose flour for dredging
  • 1 (14.5 ounce) can Mexican-style stewed tomatoes
  • 1 tablespoon vegetable oil
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 1 ½ cups chicken broth
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon dried Mexican oregano, crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon hot pepper sauce (such as Cholula®)
  • ⅛ teaspoon ground cinnamon
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • 5 egg whites at room temperature
  • 1 egg yolk, beaten
  • ¼ cup all-purpose flour for dredging
  • 1 cup oil for frying, or as needed
  • sour cream for garnish

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.

Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.

To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.

Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.

To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.

Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Roasted Garlic and Butternut Mac n Cheese

The days are getting shorter and colder and if you’re anything like us this brings with it serious cravings for hearty comfort food- and this recipe is just that! A hug in a bowl, this Vegan Butternut Mac and Cheese delivers comfort in every mouthful and is made using our very own spicy chilli mayo! You can find everything you need to make our Roasted Garlic and Butternut Vegan Mac and Cheese below- dig in!


TOTAL TIME: 40 minutes


200g macaroni (approx. 2 cups)

To serve - sage breadcrumb topping


Preheat your oven to 200c.

Quick soak your raw cashews in boiling water for around 20 minutes.

When your oven is heated, add your butternut squash and whole garlic cloves into a baking tray with a little oil, salt and pepper. Bake for around 30 minutes, turning halfway.

Cook your macaroni to packet instructions in heavily salted water. When draining, reserve some pasta water and set pasta aside until your butternut is cooked.

Once your butternut is cooked and garlic cloves are soft, peel the skin off the garlic. Add the squash, garlic, soaked cashews all of your remaining ingredients into a blender. Blend until silky smooth.

Place your butternut sauce into a saucepan on low heat and when slightly bubbling, add in your pasta. Add your pasta water if needed to thin out the sauce.

Whilst this is heating through, make a quick breadcrumb topping by heating vegan butter in a frying pan. When melted, add in your sage and breadcrumbs and cook until lightly toasted.

To serve, place your butternut macaroni into your favourite bowl and top with the golden breadcrumbs – enjoy!

We hope you love this vegan mac and cheese recipe as much as we do- it really is indulgence at it’s best! Don’t forget to share your creations with us on Instagram by tagging us @thevurgerco

Mac & Cheese Recipe | How To Make Macaroni & Cheese | Easy & Simple Mac & Cheese | The Foodie

Macaroni and cheese or Mac & Cheese is a perfect match made in food heaven. This heavenly combination of mild flavors makes a soulful bowl of creamy, cheesy pasta. Whenever you want delicious comfort food try this cheesy treat and delight your taste buds.

Butter 1 tablespoon
All Purpose Flour- 2 tablespoon
Milk- 2 cup
Processed Cheese- 1 cup
Black Pepper- 1 Pinch
Salt- As required
Macaroni- 1 cup
Butter- As required
Mozzarella Cheese- 2 tablespoon

1) Preheat the oven to 350 degrees Celsius and grease a baking tray with 1/2 tablespoon of butter.
2) Parboil the macaroni, and drain the excess water. Keep it aside.
3) Melt butter in a pan, add Maida and cook for 3-4 minutes.
4) Add milk & processed cheese and cook over medium heat until the cheese melts.
5) Now, mix the macaroni in this cheese sauce and transfer it to the baking tray.
6) Sprinkle some processed cheese & some mozzarella cheese over the macaroni and bake it for 30 minutes, until the cheese becomes golden brown.

Preheat the oven to 160 °C.

Place the cherry tomatoes on a baking tray, cut side up, drizzle with little olive oil, season with salt and pepper and roast for 30-40 minutes. Remove from the oven and set aside.

Increase the oven temperature to 180 °C.

Cook the macaroni in a large saucepan ensuring that the water is boiling rapidly before you add the pasta. Cook until al dente. Drain and rinse under cold water to stop the cooking process.

Add the macaroni to a large heavy-base casserole (or smaller ovenproof dishes). Add some more olive oil to prevent the macaroni from sticking together.

Add the salami and roasted tomatoes, season with a little salt and lots of black pepper and stir well to get an even mix. Set aside.

Melt the butter over medium heat, add the flour and whisk until smooth and cook for 3minutes stirring constantly with a wooden spoon. Gradually add the milk, stirring constantly until the sauce has thickened and is smooth and creamy. Remove from the heat and add 2 handfuls of the grated cheese, nutmeg, dried chilies and white wine to the sauce.

Add the sauce to the macaroni mix, add the torn basil and stir. Sprinkle the last handful of cheese on top.

Bake for 30-40 minutes until bubbling, golden brown and crispy. Serve hot with a fresh, green salad.

One-pot chilli mac’n’cheese

I live for a one-pot wonder! I love cooking, but I also love finding ways top simplify meals and make them easy and hassle-free to make without compromising on taste. Comfort food is my thing, and I always love it when Autumn kicks in and I feel really justified in cooking up big pots of comfort food! Some of my favourites are beef & Guinness casserole, smoky chilli con carne, pork and apple stew and Brazilian pork stew

The brilliant thing about these types of meals is that it’s actually really easy to make them lovely and healthy- you can fit in so many veggies into a casserole or a stew, and the method of cooking often means there’s no need for added fats, so as long as you use a lean meat you can really control how healthy your meal is.

Chilli con carne is a real favourite of mine, and it’s often a Saturday night meal for us, served with some brown rice with lots of lime squeezed over the top and homemade guacamole (or even Brocamole!). I also love toasted seeds on top (sunflower and pumpkin seeds dry-fried for a couple of minutes) and lots of fresh coriander.

I’ve always found macaroni cheese a bit too much on it’s own, as I’m not a huge fan of cheesy sauces- but I loved the idea of making a mash-up of chilli con carne and macaroni cheese! My version doesn’t have a cheesy sauce added in, just cheese stirred through, but you could always add an extra cheese sauce element by using some low- fat cream cheese melted into milk and stirred through.

How to make Chilli Capsicum Macaroni Recipe

To begin with Chilli Capsicum Macaroni Recipe, cook macaroni as per the packet instructions in a saucepan. Once cooked, drain the water from the macaroni. Add 2 teaspoon oil and mix the macaroni well.

Heat oil in a nonstick pan. Add garlic and saute well.

Add chopped onion and green chillies,saute it for 2 minutes.

Add red chilli sauce, tomato ketchup, and capsicum cubes.

Mix it well and let it cook for one minute.

Add macaroni, soy sauce and mix well.

Add salt to taste and chopped coriander.

Mix well and let it cook for a few more seconds.

Serve Chilli Capsicum Macaroni Recipe along with Smoked Tofu and Grilled Vegetable Salad Recipe for a comforting lunch meal.