Chili Mac


  • Prep Time15 mins
  • Total Time35 mins
  • Makes5 servings
Chili Mac

Photo: Roberto Caruso

The bold (but not too spicy) flavours of chili merge with the classic comfort food in this oh-so-cheesy chili mac.


  • 225 g scoobi doo (cavatappi) pasta

  • 2 tsp canola oil

  • 2 garlic cloves, minved

  • 1 onion, finely chopped

  • 1 yellow sweet pepper, finely chopped

  • 1 227-g pkg sliced cremini mushrooms

  • 250 g medium ground beef

  • 2 tbsp tomato paste

  • 1 tbsp ground chili powder

  • 1 tsp dried oregano

  • 1/4 tsp salt

  • 1 680-mL jar passata, (strained tomatoes)

  • 1/2 540-mL can red kidney beans, drained and rinsed

  • 1 1/4 cups grated yellow cheddar

  • 1 1/4 cups grated mozzarella


  • Cook pasta according to package directions (omitting salt) until tender, 8 to 10 min. Drain and set aside.

  • Heat an extra-large frying pan over medium. Add oil, then garlic, onion, pepper and mushrooms. Cook until onion and mushrooms start to soften, 3 to 4 min. Crumble in meat. Stir in tomato paste, chili powder, dried oregano and salt. Cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 min. Add passata, cooked pasta and beans. Gently boil until heated through. Sprinkle cheese overtop. Reduce heat to medium-low. Cook, covered, until cheese melts, about 2 min.

Nutrition (per serving)

Calories 618, Protein 34g, Carbohydrates 57g, Fat 28g, Fibre 7g, Sodium 871mg.


You don't get a melty, gooey topping like this without some serious cheese. To cut back, use 3/4 cup each cheddar and mozzarella.

Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.

This article was originally published on Feb 23, 2017

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