Easy Chili Mac and Cheese
Two comfort food in one cheesy goodness! You got to try this Chili Mac and Cheese!
- 1/2 pounds elbow macaroni
- 2 tablespoons olive oil
- 2 cloves garlic - minced
- 1 small onion - chopped
- 1/2 pounds ground beef
- 1 medium red bell pepper - cut into small cubes
- 1 can (14.5 oz) diced tomato
- 1 can red kidney beans - drained
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika powder
- 1 teaspoon cumin powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 tablespoon salt
Cook macaroni pasta as per package direction until al dente. Drain water and set aside.
In a pot or deep pan, saute garlic and onion in olive oil until limp and translucent. Add ground beef and cook stirring to break up the beef into small pieces.
Once the ground beef is cooked and has all turned into brown, add the rest of the ingredient for the chili. Cook for another 5 minutes.
While waiting, prepare the cheese sauce. Melt the butter in a pot over low heat. Add flour and cook stirring constantly for 1 minute. Turn up the heat to medium and add milk in a steady stream while constantly whisking to break up lumps and cook until it thickens. Add shredded cheese.
Add the cooked macaroni and mix well. Pour in the Chili and mix again. Season with more salt if needed. Garnish with chopped parsley or coriander if desired. Serve into bowls while still warm.
Calories: 421kcal | Carbohydrates: 37g | Protein: 14g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 1100mg | Potassium: 313mg | Fiber: 1g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 0.7mg | Calcium: 120mg | Iron: 1.8mg