Side Pannel
Chili Mac and Cheese Recipe
Chili Mac and Cheese Recipe
- Recipe Submitted by maryjosh on 08/21/2018
Ingredients List
- 1 pound ground beef
- 1 medium onion, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 and 1/2 teaspoons cumin
- 2 and 1/2 teaspoons chili powder
- 4 cups beef broth *
- 1 10-ounce can Rotel ** (diced tomatoes and green chilies
- 1 8-ounce can tomato sauce
- 1 can drained beans, any kind (I like white or kidney)
- 2 cups dry elbow macaroni
- 8 ounces Velveeta OR 8 ounces freshly shredded sharp cheddar cheese
- salt and pepper to taste
- To garnish
- tortilla chips
- sour cream
- shredded cheese
- chopped onions
- avocado
Directions
Heat a large pot over medium heat and add the ground beef, breaking it up with a wooden spoon. Add the chopped onion and continue cooking for 5-8 minutes, until the ground beef is no longer pink and the onion is translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Drain the meat. (I usually do this by setting a colander over a bowl.) Return the beef to the pot.
Turn the heat on to medium again. Add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir it together and cook for one minute.
Add the beef broth, Rotel, tomato sauce, and drained beans. Turn the heat up to high and bring to a boil.
Add the elbow macaroni. If you are using Velveeta, roughly chop it and add it in along with the noodles. Stir occasionally for about 8 minutes until the noodles are al dente and the Velveeta has melted.
If you are using shredded cheddar cheese, add it after the noodles are al dente. Add the cheese and turn off the heat. Stir until melted.
Chili Mac is nothing without the garnishes: crushed tortilla chips, sour cream, shredded cheddar cheese, chopped white onions, avocado...the sky is the limit here.
Add the minced garlic and cook for 1 minute until fragrant.
Drain the meat. (I usually do this by setting a colander over a bowl.) Return the beef to the pot.
Turn the heat on to medium again. Add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir it together and cook for one minute.
Add the beef broth, Rotel, tomato sauce, and drained beans. Turn the heat up to high and bring to a boil.
Add the elbow macaroni. If you are using Velveeta, roughly chop it and add it in along with the noodles. Stir occasionally for about 8 minutes until the noodles are al dente and the Velveeta has melted.
If you are using shredded cheddar cheese, add it after the noodles are al dente. Add the cheese and turn off the heat. Stir until melted.
Chili Mac is nothing without the garnishes: crushed tortilla chips, sour cream, shredded cheddar cheese, chopped white onions, avocado...the sky is the limit here.
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