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Bored of Lunch’s Chilli Con Carne Macaroni Melt

This easy slow cooker recipe from Bored of Lunch combines chilli con carne with macaroni cheese for the very definition of healthy comfort food.

From the book


I am honestly obsessed with this dish. If chilli con carne, pasta bake and macaroni cheese all went in one pot, then this would be the result. There’s no need to brown the mince, just chuck everything in and go, perfect if you are out all day or want to get ahead during a busy time. You can make this veggie by replacing the beef with Quorn mince, or using lentils and extra veg instead.

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400g lean beef mince
700g passata
1 tbsp tomato purée
3 garlic cloves, grated or chopped
Handful of fresh coriander, chopped, plus extra to garnish
1 red chilli, sliced
1 onion, chopped
1 packet of chilli con carne spice mix (or you can make your own)
700ml chicken stock
400g tin of kidney beans, drained and rinsed
1 red pepper, chopped
250g dried macaroni
120g Cheddar cheese (get reduced-fat if you can), grated
salt and pepper, to taste

Essential kit

You will need: a slow cooker.


Add the beef mince, passata, tomato purée, garlic, half the coriander, the chilli, onion, chilli con carne spice mix and salt and pepper to the slow cooker. Cook on high for 4 hours or low for 7–8 hours.

Add the stock, kidney beans, red pepper and macaroni and cook on high for a further 45 minutes. If cooking on low, you’ll need to leave it for closer to 1 hour to cook the pasta.

Stir through half the Cheddar into the dish, top with the remainder, then garnish with the remaining coriander. Absolutely stunning

497 calories per serving.

Tip: To make your own chilli con carne spice mix, use a teaspoon each of ground cumin, paprika, ground cinnamon and chilli powder.


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