College Chili Mac Salad Recipes
ONE-POT CHEESY CHILI-MAC
Hearty chili with creamy macaroni and cheese is an unbeatable comfort, and this 100-percent scratch version is the ultimate! Zesty Tex-Mex flavoring, cheddar cheese, green chiles and an extra boost of both chili and garlic powder give this dish deep savory flavor that's hard to resist. So, put it to the test and see what your family says. If you find it deserves a spot in your permanent dinner rotation, you'll be glad to know this recipe freezes beautifully!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
- Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
- Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.
Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1170 mg, Sugar 9 g, TransFat 0 g
SUNNY'S TEX-MEX CHILI MAC SKILLET
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven or a grill to 375 degrees F.
- Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
- Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.
COLLEGE CHILI MAC SALAD
learned from a friend in San Francisco when I went to school there. Really easy, Really cheap, and Really Good.
Provided by Hannah F. Hammond
Categories Lunch/Snacks
Time 12m
Yield 1 ziplock container (medium size), 2-4 serving(s)
Number Of Ingredients 4
Steps:
- bowl noodles.
- drain noodles.
- add mayonnaise (just enough *like the amount you put in tuna*).
- add pepper.
- Refrigerate for like 20mins or however long you want.
- cook chili,.
- pull macaroni out of fridge,.
- put in bowl,.
- add warm chili.
- mix a little.
- and enjoy :-).
Nutrition Facts : Calories 1060, Fat 17.1, SaturatedFat 4.4, Cholesterol 25.2, Sodium 767, Carbohydrate 189.2, Fiber 12.3, Sugar 8.9, Protein 36.5
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