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CHILI MAC AND CHEESE

1/15/2019, noon
SERVINGS: 4 / total time: 30 MINS INGREDIENTS: • 1 tablespoon olive oil • 2 cloves garlic, minced • 1 ...

SERVINGS: 4 / total time: 30 MINS

INGREDIENTS:

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 onion, diced

• 8 ounces ground beef

• 4 cups chicken broth

• 1 (14.5-ounce) can diced tomatoes

• 3/4 cup canned white kidney beans, drained and rinsed

• 3/4 cup canned 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

• 3/4 cup shredded cheddar cheese

• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. 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.

  2. Stir in chicken broth, 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.

  3. Remove from heat. Top with cheese and cover until melted, about 2 minutes.

  4. Serve immediately, garnished with parsley, if desired.