I absolutely love this Bored of Lunch’s Chilli Con Carne Macaroni Melt, prepared as one pot in the slow cooker using beef mince, passata, tomato purée, garlic, and coriander.

To make Chilli Con Carne Macaroni Melt in your slow cooker or crockpot, simply add all ingredients except the macaroni and cook on high for 4 hours or low for 7-8 hours. Then, add the macaroni and cook for another 45 minutes on high.

There’s no initial cooking required—just place all ingredients into the slow cooker. For a vegetarian version, substitute the beef with Quorn mince or a mix of lentils and vegetables.

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Bored of Lunch’s Chilli Con Carne Macaroni Melt Ingredients

• 400g lean beef mince
• 700g passata
• 1 tablespoon tomato purée
• 3 garlic cloves, finely grated or chopped
• A handful of fresh coriander, finely chopped, plus extra for garnishing
• 1 red chili, thinly sliced
• 1 medium onion, finely chopped
• 1 packet of chili con carne spice mix (or make your own blend using chili powder, cumin, garlic powder, and oregano)
• 700ml chicken stock, preferably low-sodium
• 400g tin of kidney beans, drained and rinsed
• 1 red bell pepper, diced
• 250g dried macaroni
• 120g Cheddar cheese, grated (opt for reduced fat to cut down on calories)
• Salt and black pepper to taste

How To Make Bored of Lunch’s Chilli Con Carne Macaroni Melt

1. Preparation: In your slow cooker, combine the beef mince, passata, tomato purée, garlic, half the chopped coriander, sliced chili, chopped onion, spice mix, and a pinch of salt and pepper. This foundation of flavors will set the stage for a rich dish.
2. Cooking the base: Set your slow cooker on high and cook for 4 hours, or on low for 7-8 hours if your schedule needs more flexibility.
3. Adding the bulk: After the initial cooking period, add the chicken stock, kidney beans, chopped red pepper, and dried macaroni into the slow cooker. Continue cooking on high for another 45 minutes. If your setting is low, extend this to about 1 hour to ensure the macaroni cooks through.
4. Final touches: Just before serving, stir half of the grated Cheddar cheese into the mix. Sprinkle the remaining cheese on top for a gooey, cheesy crust.
5. Garnish and serve: Sprinkle the reserved chopped coriander over the top for a fresh burst of flavor and color. Serve hot, straight from the cooker, for a comforting and satisfying meal.

Recipe Tips

• Pre-chop ingredients: Save time and reduce mess by chopping all your vegetables and measuring out spices before starting the recipe. This keeps the cooking process smooth and enjoyable.
• Cheese options: If you prefer a sharper taste, try substituting half of the Cheddar with a strong Parmesan or Pecorino for a deeper flavor profile in the cheesy topping.
• Slow cooker maintenance: To prevent sticking and burning, lightly grease the inside of your slow cooker with oil or a non-stick spray before adding your ingredients.
• Testing pasta doneness: To avoid overcooked pasta, start checking it about 10 minutes before the end of the cooking time. It should be al dente, or slightly firm to the bite.

Can I Prepare This Recipe in Advance?

Yes, you can prepare this recipe ahead of time. Assemble all ingredients in the slow cooker insert, cover, and store in the refrigerator overnight. Begin cooking the next day as directed, adding a little extra cooking time to compensate for the cold start.

Recipe Variations

• Spicy kick: Increase the heat by adding an extra chopped jalapeño or a teaspoon of crushed red pepper flakes to the initial mixture for those who love a fiery dish.
• Meat alternatives: Substitute the beef mince with ground turkey or chicken for a lighter version; adjust cooking times accordingly to ensure thorough cooking.
• Veggie Boost: Enhance the nutritional value by including a cup of chopped carrots or zucchini during the last two hours of cooking for added texture and flavor.
• Bean variety: Swap out kidney beans for black beans or a mix of both for a different look and a slightly sweeter taste in your chili mac.
• Pasta types: Try using different shapes like fusilli or penne to make each bite interesting and to hold onto more of that delicious sauce.

Can I Use a Different Type of Meat Instead of Beef Mince?

Yes, you can use ground turkey or chicken as lighter alternatives to beef mince. Just make sure to adjust cooking times as needed to ensure the meat is thoroughly cooked through.

What To Serve With Chilli Con Carne Macaroni Melt

Serve your hearty Chilli Con Carne Macaroni Melt with sides like cornbread and sautéed spinach, crispy green salad, and roasted Brussels sprouts. You can also pair it with coleslaw and buttered peas.

How To Store Leftover Chilli Con Carne Macaroni Melt

In The Fridge:

Place the leftover Chilli Con Carne Macaroni Melt in an airtight container. I suggest chilling it quickly within 2 hours of cooking. It can stay fresh in the fridge for up to three days. Make sure it’s covered well to avoid drying out.

In The Freezer:

I usually don’t recommend freezing this dish. The macaroni tends to become mushy and lose its texture upon thawing and reheating. If you must, it’s best enjoyed fresh.

How To Reheat Leftover Chilli Con Carne Macaroni Melt

Reheat your leftover Chilli Con Carne Macaroni Melt in a saucepan over medium heat. Stir occasionally until hot throughout, which should take about 10 minutes. You can also microwave it in a covered dish, stirring halfway through.

Check out More Slow Cooker Recipes:

• Bored Of Lunch Slow Cooker Beef Curry
• Bored Of Lunch Slow Cooker Chicken Curry
• Bored Of Lunch Slow Cooker Chicken And Chorizo Pasta