CHILI CHEESE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: mac 'n' cheese, ground beef, grated cheddar cheese, red kidney bean, green chilli, chili powder
Provided by Julie Klink
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook 1 box of Mac 'N' Cheese according to instructions on box.
- Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully incorporated.
- Top with desired garnish. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 28 grams, Fat 9 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams
CHILI MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: lean ground beef, small white onion, garlic, diced tomato, kidney bean, black beans, chili powder, cumin, seasoned salt, chicken broth, cavatappi pasta, sharp cheddar cheese, shredded sharp cheddar cheese, sour cream, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, cook ground beef and onions over medium high heat until browned.
- Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
- Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
- Add the pasta, and cook according to package instructions.
- Stir in the cheese, and cook for an additional five minutes, or until thickened.
- Serve with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 1670 calories, Carbohydrate 134 grams, Fat 92 grams, Fiber 11 grams, Protein 69 grams, Sugar 18 grams
ONE-POT CHILI MAC AND CHEESE
This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
- Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
- Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 45.9 g, Cholesterol 66 mg, Fat 19.2 g, Fiber 7.1 g, Protein 28.5 g, SaturatedFat 7.4 g, Sodium 1232.5 mg, Sugar 7.8 g
CHILI MAC & CHEESE
This Mexican/southwestern casserole of comfort food is high on taste and low on the scale of difficulty-a delicious combination. -Mary Aguilar, Shelby, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.
Nutrition Facts : Calories 631 calories, Fat 35g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 1286mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
ULTIMATE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: bacon, garlic, panko breadcrumbs, fresh chives, fresh parsley, butter, flour, evaporated milk, salt, pepper, dry mustard powder, cayenne pepper, macaroni, cheddar cheese, gruyère cheese, colby jack cheese, smoked gouda cheese, provolone cheese, shredded mozzarella cheese, shredded cheddar cheese
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
- Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
- In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
- Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
- Add the pasta to the sauce and stir to combine.
- Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
- Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
- Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
- Serve with a sprinkle of the bread crumb mixture for added flavor!
- Enjoy!
Nutrition Facts : Calories 656 calories, Carbohydrate 63 grams, Fat 33 grams, Fiber 1 gram, Protein 34 grams, Sugar 11 grams
CHILI MAC 'N' CHEESE BITES RECIPE BY TASTY
Here's what you need: canola oil, medium sweet onion, ground beef, McCormick® Chili Seasoning Mix, water, unsalted butter, all purpose flour, whole milk, shredded cheddar cheese, kosher salt, macaroni, nonstick cooking spray, sour cream, shredded sharp cheddar cheese, scallions, jalapeño
Provided by McCormick
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
- Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3-5 minutes.
- Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5-7 minutes, until the meat is browned.
- Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4-5 minutes, until the spices are well incorporated. Remove the pan from the heat.
- Make the mac 'n' cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
- Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
- Add the chili to the mac 'n' cheese and stir until well incorporated.
- Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
- Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
- Fill each cup with the chili mac 'n' cheese, pressing down slightly with the back of a spoon to flatten the tops.
- Place the muffin tin on a baking sheet, then bake for 15-20 minutes or until the sides of the mac 'n' cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
- Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac 'n' cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
- Top the chili mac 'n' cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
- Enjoy!
Nutrition Facts : Calories 472 calories, Carbohydrate 45 grams, Fat 20 grams, Fiber 1 gram, Protein 23 grams, Sugar 3 grams
CHILI MAC 'N' CHEESE POPS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, green bell pepper, ground beef, tomatoes, red kidney bean, green chile, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, lime, whole milk, elbow macaroni, unsalted butter, salt, pepper, grated cheddar cheese, grated cheddar cheese, corn tortilla, all-purpose flour, large eggs, oil, fresh cilantro, bamboo skewers
Provided by Julie Klink
Categories Appetizers
Yield 18 servings
Number Of Ingredients 28
Steps:
- Heat the olive oil in a large skillet over medium heat, until shimmering. Add the onion and cook until caramelized, about 10 minutes.
- Add the green bell pepper and cook until softened, about 3 minutes.
- Add the ground beef, break apart, and cook until no longer pink, about 5 minutes.
- Add the tomato, kidney beans, green chiles, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, and lime juice. Mix thoroughly and let simmer for about 10 minutes. Remove the pan from the heat and set aside until ready to use.
- In a large pot over medium-high heat, add the milk and macaroni. Stir continuously until the milk reaches a simmer and the pasta is cooked.
- Turn off the heat, and stir in the butter, salt, pepper, Monterey Jack, and cheddar cheeses. Mix until all of the ingredients are incorporated.
- Line a 9x13-inch (23x33 cm) casserole dish with parchment paper so the paper is hanging over the sides of the dish.
- Spread a third of the macaroni evenly on to the bottom of the dish and sprinkle half of the cheddar cheese over the top. Spread half of the chili over the cheese. Spread another third of macaroni over the chili, and sprinkle the remaining cup of cheddar cheese on top. Spread the rest of the chili over the cheese. Spread the rest of the macaroni over the chili.
- Cover the casserole dish with a piece of parchment paper. Freeze for at least 6 hours, up to 12 hours.
- Remove the casserole from the dish using the parchment paper to help you pull it out. Place on a work surface.
- Insert 9 skewers into one long side of the casserole 4 inches (10 cm) deep, spacing about 2 inches (5 cm) apart. Repeat on the other long side of the casserole. Cut the casserole in half vertically, then make 8 horizontal cuts in between the skewers.
- Crush the corn chips until they are a coarse sand-like texture, then pour onto a large plate. Put the flour and eggs in separate medium dishes.
- Place one of the pops in the flour, turning to coat on all sides, and tap off the excess flour. Place the pop in the egg and coat until there is no exposed flour. Place the pop in the crushed corn chips and coat. Repeat with the remaining pops.
- Heat the oil in a large pot until the temperature reaches 325˚F (165˚C).
- Fry the skewers 2 at a time for 8 minutes, until browned and crisp.
- Transfer to a wire rack or paper towels to drain.
- Sprinkle with cilantro and serve immediately.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 45 grams, Fat 19 grams, Fiber 4 grams, Protein 21 grams, Sugar 6 grams
CHORIZO CHILE MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: beef chorizo, olive oil, red bell pepper, small jalapeño, Mccormick® ground cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, all purpose flour, heavy cream, shredded sharp cheddar cheese, shredded pepper jack cheese, kosher salt, dried cellentani pasta, panko breadcrumbs, olive oil, shredded sharp cheddar cheese, jalapeño
Provided by McCormick
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C).
- Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat. Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3-5 minutes.
- Transfer half of the chorizo to a medium bowl and set aside.
- To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. Cook for 2 minutes, until the chorizo is cooked through.
- Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Stir in the salt, then cook for 2 minutes more until the sauce has thickened.
- Add in cooked pasta and stir to coat. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly.
- Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well.
- Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top.
- Transfer to the oven and bake for 10-20 minutes, or until the crust is golden brown.
- Scoop the mac 'n' cheese into bowls and garnish with sliced jalapeño.
- Enjoy!
CHILI MACARONI AND CHEESE
What could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.
Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 646mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 7g fiber), Protein 35g protein.
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