Chili Mac

• 분량: 6 servings
• 활동 시간: 10mins
• 총 시간: 30mins

재료

For the Chili:

1 lb ground beef (or ground turkey or plant-based meat)

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 can (15 oz) kidney beans, drained and rinsed

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper to taste

For the Mac & Cheese:

2 cups elbow macaroni (uncooked)

3 cups beef broth or water

1 ½ cups shredded cheddar cheese

½ cup shredded Monterey Jack cheese

Optional: chopped green onions or jalapeños for topping

방향

In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed.

Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute.

Stir in diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper.

Add the uncooked elbow macaroni and broth (or water). Stir to combine and bring to a simmer.

Cover and cook on low heat for 12–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.

Turn off heat and stir in cheddar and Monterey Jack cheese until melted and creamy.

Garnish with chopped green onions or jalapeños if desired. Serve warm.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 460 kcal | Servings: 6 servings