CHILI MAC & CHEESE
This Mexican/southwestern casserole of comfort food is high on taste and low on the scale of difficulty-a delicious combination. -Mary Aguilar, Shelby, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.
Nutrition Facts : Calories 631 calories, Fat 35g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 1286mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
CHILI MAC AND CHEESE RECIPE (30 MINUTE DINNER)
This Chili Mac and Cheese recipe is your new favorite 30 minute dinner! It is so easy to put together and calls for pantry items you always have on hand.
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- 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. (Don't drain the Rotel, add all those juices in.) 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.
Nutrition Facts : ServingSize 1 g, Calories 593 kcal, Fat 21 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 1861 mg, Carbohydrate 65 g, Fiber 8 g, Sugar 8 g, Protein 36 g, TransFat 1 g, UnsaturatedFat 8 g
CHILI MAC AND CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
- Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
- In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
- Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.
CHILI-CHICKEN MAC AND CHEESE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
- Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
- Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.
ONE-POT CHILI MAC AND CHEESE
This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
- Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
- Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 45.9 g, Cholesterol 66 mg, Fat 19.2 g, Fiber 7.1 g, Protein 28.5 g, SaturatedFat 7.4 g, Sodium 1232.5 mg, Sugar 7.8 g
CHEESY CHILI MAC
Doctor up your favorite canned chili with elbow macaroni, Cheddar cheese, tomatoes and green onions for a bowl o' red that's almost Cincinnati-style.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 4 servings, about 1-1/2 cups each.
Number Of Ingredients 5
Steps:
- Cook macaroni in large saucepan as directed on package, omitting salt. Remove from pan; drain.
- Add chili to same saucepan; cook on medium-high heat 5 to 8 min. or until heated through, stirring frequently. Stir in macaroni and 1/4 cup VELVEETA; cook 5 min. or until VELVEETA is completely melted, stirring occasionally.
- Serve macaroni topped with remaining VELVEETA, tomatoes and onions.
Nutrition Facts : Calories 490, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1200 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 24 g
CHEESEBURGER CHILI MAC AND CHEESE
Make and share this Cheeseburger Chili Mac and Cheese recipe from Food.com.
Provided by calijenn
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta.
- Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes.
- Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes.
- While the chili is working, salt the boiling water and drop the pasta inches Cook to al dente according to package directions then drain thoroughly and return it to the pot.
- Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside.
Nutrition Facts : Calories 1182.2, Fat 52.7, SaturatedFat 19.4, Cholesterol 162.5, Sodium 3919.1, Carbohydrate 112.3, Fiber 19.9, Sugar 11.1, Protein 76.1
SPEEDY CHILI MAC & CHEESE
It's more than chili and more than mac and cheese. It's chili mac and cheese with tomatoes and ground beef. Hello, new family favorite!
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brown meat with onions and garlic in large skillet; drain.
- Stir in tomatoes, steak sauce and chili powder. Bring to boil; cover. Simmer on medium-low heat 10 min. Add macaroni; cook 5 min. or until heated through, stirring frequently.
- Serve topped with onions and cheese.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
GREEN CHILI MAC & CHEESE
Make and share this Green Chili Mac & Cheese recipe from Food.com.
Provided by swissms
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Breadcrumb Topping:.
- In a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with salt. Set aside.
- Green Chili Crema:.
- In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool.
- Pour mixture into a blender and liquefy. Add the green onion and liquefy. Season with salt to taste.
- Pour the crema through a single mesh strainer or sieve. The crema should be very smooth.
- Mac & Cheese:.
- Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-cup capacity stoneware ramekins.
- Bring a large pot of water to a rapid boil, add 1 teaspoons of salt, return to a boil, and add the pasta. Cook until still al dente (but not until until fully tender).
- Remove the pasta pot from the stove and carefully drain in a large colander. Run cold water over the pasta to cool it to room temperature.
- Add pasta to a large mixing bowl. Add the cheddar, queso Asadero, and Parmesan and toss. Set aside.
- In a medium saucepan, melt the butter. Add the onions and peppers and saute until just beginning to soften.
- Add the corn and stir to coat with butter. Stir in the flour and cook without browning for two minutes.
- Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with salt and pepper.
- Pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine.
- Spoon into the prepared casserole, mounding slightly at the center. Sprinkle on the breadcrumb topping.
- Bake at 350º 30-40 minutes for a large casserole (or 10-15 minutes for individual ramekins), or until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.).
- Broil for a minute or two to finish browning the top.
Nutrition Facts : Calories 758.1, Fat 45.2, SaturatedFat 27.8, Cholesterol 143.2, Sodium 1420.4, Carbohydrate 61.1, Fiber 3.6, Sugar 5.8, Protein 27.8
CHILI MACARONI AND CHEESE
What could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.
Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 646mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 7g fiber), Protein 35g protein.
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