Chili Mac & Cheese

This all-in-one Chilli Mac & Cheese dish by The Slimming Foodie is the perfect comfort food and is packed full of Mexican flavours. It’s great for feeding a crowd and reheats well too…

The Slimming FoodieRecipe taken from The Slimming Foodie: 100+ recipes under 600 calories by Pip Payne, published by Aster, RRP £20.




Chili Mac & Cheese

Chili Mac & Cheese

This all-in-one dish is the perfect comfort food and is packed full of Mexican flavours. It’s great for feeding a crowd and reheats well too.

Course lunch, Main Course
Cuisine American, british
Keyword Chilli, Mac and Cheese, pasta
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Author Pip Payne


  • low-calorie cooking spray
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 2 red peppers chopped
  • 500 g lean minced beef  less than 5 per cent fat
  • 400 g tinned chopped tomatoes
  • 1 tbsp tomato purée
  • 400 g tinned red kidney beans drained and rinsed
  • 1 tbsp gluten-free Worcestershire sauce
  • 800 ml gluten-free beef stock
  • 300 g dried gluten-free macaroni
  • 175 g Cheddar cheese finely grated

For the spice mix

  • 1 tsp chilli powder
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp onion granules
  • 1 tsp dried oregano
  • 1/2 tsp pepper
  • 1 tsp salt


  1. Get your spice mix ready by mixing all the spices together in a small bowl.

  2. Spray a large, ovenproof saucepan or casserole dish with low-calorie cooking spray and fry the onion and garlic gently for 3 minutes.

  3. Add the red peppers to the pan and fry for 1 more minute.

  4. Add the minced meat and cook until brown, stirring and breaking it up with a spoon, then spoon in the spice mix and stir it through the meat thoroughly.

  5. Add the tomatoes, tomato purée, kidney beans and Worcestershire sauce. Stir again.

  6. Pour in the beef stock and the macaroni and stir well. Put the lid on and simmer gently for 15 minutes, until the macaroni is cooked. For the last few minutes, remove the lid and bubble gently, giving it a good stir. Preheat the grill on its highest setting.

  7. Remove from the heat and stir in half the cheese.

  8. Sprinkle the rest of the cheese on top and place under the hot grill for about 5 minutes, until the cheese is bubbling, melted and browned on top.

  9. TIP: Not a fan of kidney beans? Replace them with black beans, pinto beans or haricot beans. If you fancy some more oozy, stringy cheese, stir some mozzarella through the pot before scattering the Cheddar on top and grilling.