Chili Mac and Cheese

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Chili Mac and Cheese

 

Chili Mac and Cheese

Yields: 6 Servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

 

Ingredients:

 

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 8 ounces ground beef
  • 4 cups beef stock
  • 4 cups water
  • 2 (14.5-ounce) can diced tomatoes
  • 1 (15.5-ounce) can white kidney beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 10 ounces elbows pasta
  • 2 cups cheddar cheese, shredded
  • 2 tablespoons green onions, chopped

 

Preparation:

 

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Chili Mac and Cheese  Chili Mac and Cheese

Stir in beef stock, water, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste.

Chili Mac and Cheese  Chili Mac and Cheese

Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Chili Mac and Cheese  Chili Mac and Cheese

Remove from heat. Top with 1 1/2 cups of cheese and cover until melted, about 2 minutes.

Chili Mac and Cheese

Stir and serve garnished with cheese and green onions.

Chili Mac and Cheese

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Print

Chili Mac and Cheese

Chili Mac and Cheese
  • Author:
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 6 Servings
  • Category: Pasta

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 8 ounces ground beef
  • 4 cups beef stock
  • 4 cups water
  • 2 (14.5-ounce) can diced tomatoes
  • 1 (15.5-ounce) can white kidney beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 10 ounces elbows pasta
  • 2 cups cheddar cheese, shredded
  • 2 tablespoons green onions, chopped

Instructions

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in beef stock, water, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste.

Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with 1 1/2 cups of cheese and cover until melted, about 2 minutes. Stir and serve garnished with cheese and green onions.

 

 

Nutrition

  • Serving Size: 6
  • Calories: 827
  • Sugar: 6.4g
  • Sodium: 952mg
  • Fat: 19.7g
  • Saturated Fat: 9.6g
  • Trans Fat: 0g
  • Carbohydrates: 107.2g
  • Fiber: 27.4g
  • Protein: 56.5g
  • Cholesterol: 73mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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