One-Pot Chili Mac and Cheese
A delicious and hearty one-pot meal in 30 minutes
Servings: 6
Ingredients
- 500 gram lamb mince
- 1 onion finely diced
- 2 large cloves garlic minced
- 1 tsp paprika
- 2 tsp ground cumin
- 1&1/2 tsp dried oregano
- 1&1/2 tsp chilli powder
- 3 cups vegetable broth or mutton stock
- 1x400 gram diced tomatoes
- 1x400 gram black beans
- 1&1/4 cup elbow pasta uncooked
- salt
- 2 cups cheddar cheese grated
- 3 tbsp fresh coriander chopped
Instructions
- Place the lamb mince in a large pan and allow it to brown on high heat. Reduce to medium heat
- Add the onion and cook until translucent. Add the garlic and cook for a minute
- Add the paprika, cumin, chilli powder, oregano and cook for 2 minutes
- Add the tomatoes and broth together with the pasta. Rinse the beans and mix it in. Season with more salt if required. Bring to a boil and allow it to simmer until the pasta is al dente, about 20 minutes
- Mix in half the cheese. Sprinkle the other half of the cheese on top. Cover and allow cheese to melt. Sprinkle the chopped coriander on top and serve hot
Notes
- It may seem like too much liquid but it does thicken. The pasta absorbs a lot of the liquid so I therefore added a little extra so it stays saucy even after a few hours
- You can use chicken mince if you prefer
- I used a mutton stock dissolved in hot water. You can use a vegetable broth or chicken broth if you prefer
- You can adjust the amount of chilli powder
- Although I used elbow pasta you can use any pasta you prefer