Chili Mac And Cheese
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Macaroni (8 ounces)2 tbsps
Vegetable Oil1 small
Red Onion (chopped)3 cloves
Garlic (minced)230 g
Lean Ground Beef2 tsps
Chili Powder1.5 tsps
Cumin1 tsp
Paprika1 tsp
Oregano (dried)2 tbsps
Tomato Paste2 tbsps
Butter2 tbsps
All-Purpose Flour2 cups
Milk110 g
Cream Cheese1 tsp
Dijon Mustard1 tsp
Worcestershire SauceDirections:
1
Preheat the oven to 400 degrees F
2
Bring a large pot of water to a boil
3
Add some salt and then the macaroni
4
Cook to al dente according to the package directions
5
Drain and hold until the cheese sauce is ready
6
Heat the oil in a medium pot over medium heat
7
Add the red onions and cook, covered, until soft, a couple of minutes
8
Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic
9
Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces
10
Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant
11
Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes
12
In a separate saucepot, melt the butter over low heat
13
Add the flour and cook, whisking, for 1 minute
14
Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened
15
Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper
16
Pour the pasta into the cheese sauce and stir to combine
17
Mix the chili into the macaroni and cheese
18
Transfer to a serving bowl and top with additional Cheddar and the green onions
19
Serve with corn chips