Beef/ Food/ gluten-free/ Main Course/ Mexican/ Recipe/ Soup/ stew/ Texmex

Chili Mac and Cheese – Closet Cooking

Chili Mac and Cheese

Chili Mac and Cheese

Prep Time:10 minutes Cook Time:30 minutes Total Time:40 minutes Servings: 8

The perfect combination of beef chili with decadently creamy mac and cheese (aka macaroni) in one irresistible dish that is super easy to make!

    For the chili:
  • 1 pound ground beef
  • 1 onion, diced
  • 1 red pepper, diced (optional
  • 3 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 3 cups beef broth
  • 2 cups macaroni (~8 ounces) (gluten-free for gluten-free)
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon soy sauce (optional)
  • salt and pepper to taste
  • 1 cup cheddar cheese, shredded
  • 1 tablespoon cilantro, chopped
  • For the cheese sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (gluten-free for gluten-free)
  • 2 cups milk (or broth)
  • 4 ounces cream cheese , softened
  • 1 cup cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded
    For the chili:
  1. Cook the beef, onions and red pepper in a large sauce pan over medium-high, breaking the beef apart as it cooks, until cooked, about 10 minutes, before draining off any excess grease.
  2. Add the garlic, chili powder, cumin, paprika and oregano and cook until fragrant, about a minute.
  3. Add the tomatoes, beans, broth, macaroni, Worcestershire sauce and soy sauce, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 8 minutes, before seasoning with salt and pepper to taste,
  4. Meanwhile cook the cheese sauce and when the macaroni is cooked, mix it into the chili.
  5. Sprinkle on the cheese and place under the broiler until the cheese has melted before serving garnished with the cilantro!
  6. For the cheese sauce:
  7. Melt the butter in a sauce pan over medium heat.
  8. Sprinkle in the flour and cook until bubbling and lightly golden brown, about a minute.
  9. Add the milk, mix well and bring to a simmer and cook until it thickens a bit, about 2-3 minutes.
  10. Reduce the heat to medium-low, add the cheese and cook until it melts into a smooth sauce.

Note: I like to use chipotle chili powder for the smokiness that it adds.
Option: Use black beans, pinto beans, etc, instead of red kidney beans.
Option: Add more broth to make it more of a soup!
Option: Make this a one pot meal by skipping making a cheese sauce and simply mix the cheese into the chili and let it melt!

Nutrition Facts: Calories 546, Fat 36g (Saturated 18g, Trans 1g), Cholesterol 113mg, Sodium 745mg, Carbs 24g (Fiber 5g, Sugars 9g), Protein 30g

Nutrition by: Nutritional facts powered by Edamam

Source link

(Visited 16 times, 1 visits today)

You Might Also Like