Chilli and Cheese Macaroni Bake


December 18, 2019

This recipe is taking mac ’n’ cheese to the next level with the use of canned chilli. A midweek treat that all the family can enjoy.

  • Cook: 45 mins
  • Serves: 6


1Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.

2Melt the butter over a medium heat in a saucepan. Add the flour and stir to form a roux, a thick floury paste, cooking for a few minutes.

3Meanwhile, preheat the grill to hot.

4Add the macaroni to the sauce and mix well. In another pan heat the canned chilli with the chopped tomatoes and the sweetcorn.

5Spoon the hot chilli mixture into an ovenproof dish and the top with mac ’n’ cheese.

6Sprinkle over the remaining cheddar and the mozzarella and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.


1 Can of Princes Beef Chilli

1 Can of Sweetcorn

1/2 Can of Chopped Tomatoes

250 g Macaroni

40 g Butter

600 ml Milk

40 g Plain Flour

250 g Cheddar (Grated)

100 g Grated Mozzarella