ONE POT CHILI MAC AND CHEESE
Recipe video above. A homemade Chili with the addition of macaroni and cheese = Chili Mac 'n Cheese! This is terrifically moorish and a fabulous one pot meal. Super quick too! The key with this recipe is to turn the stove off as soon as the pasta is just cooked - it will keep cooking in the residual heat.
Provided by Nagi
Categories Main
Time 25m
Number Of Ingredients 18
Steps:
- Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
- Add beef and cook, breaking it up as you go.
- Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
- Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
- Turn the stove OFF but leave the pot on the stove. Stir through half the cheese - it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
- Sprinkle with coriander, if desired, and serve immediately.
Nutrition Facts : ServingSize 524 g, Calories 768 kcal, Carbohydrate 75 g, Protein 44 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 103 mg, Sodium 1630 mg, Fiber 11 g, Sugar 12 g
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
CHILI MAC
Add a little spice to this comfort food favorite, by sprinkling on Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese. Ole!
Provided by Sargento
Categories Trusted Brands: Recipes and Tips Sargento
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
- Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 17.1 g, Fiber 2.5 g, Protein 32.1 g, SaturatedFat 7.4 g, Sodium 893.9 mg, Sugar 5.7 g
CHILI MACARONI
Classic, cold-weather comfort food, this chunky combination of tender beans, ground beef, tomatoes and macaroni will appeal to all ages. Our thanks to Phoebe Rech of David City, Nebraska for her tried-and-treasured recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the tomatoes, tomato juice, beans, garlic, chili powder, salt, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain macaroni; add to beef mixture. Stir in pickle relish; heat through.
Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 974mg sodium, Carbohydrate 42g carbohydrate (15g sugars, Fiber 8g fiber), Protein 24g protein.
FREEZER CHILI MACARONI
This quick pasta dish, cooked all in one pan, will be a real family pleaser. For an Italian version, substitute 1 tsp. Italian herb seasoning for the chili powder, use Italian style stewed tomatoes and 1/2 cup Parmesan cheese for the Monterey Jack cheese. Serve with crusty rolls.
Provided by Olha7397
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.
- Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium low cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see "to freeze" section below, otherwise proceed with Step 3.
- Serve sprinkled with cheese.
- TO FREEZE: Let pasta mixture cool. Spoon into freezer containers, seal, date and label. Freeze for up to 3 months.
- TO SERVE: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350°F for 30 to 35 minutes or until hot and bubbly. Proceed with Step 3, above. Serves 4.
- The Freezer Cookbook.
Nutrition Facts : Calories 408.9, Fat 11.7, SaturatedFat 6.1, Cholesterol 91, Sodium 1011.8, Carbohydrate 37.2, Fiber 5.1, Sugar 10.1, Protein 39.8
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- Heat the olive oil in large, deep Dutch oven or pot over medium high. Once hot, add the onion and sauté until beginning to soften, about 4 minutes, then add the turkey, jalapeno, chili powder, cumin, coriander, garlic powder, salt, and pepper. Cook, stirring frequently and breaking apart the turkey, until the meat is crumbled and cooked through, about 3 minutes.
- Stir in the chicken stock, black beans, kidney beans, tomato sauce, diced tomatoes in their juices, andpasta. Bring to a gentle boil, then reduce the heat to a simmer. Once simmering, cover the pot and cook for until the noodles are al dente, about 10 minutes. Remove from the heat.
- Stir in the cheese until melted and creamy. Serve warm, topped with additional shredded cheese and green onions.
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