Chilli Mac ‘n Cheese

AuthorGeo FoodsCategory

Ingredients

 1 tbsp olive oil
 1 onion
 1 red bell pepper
 3 garlic cloves
 2 tsp chili powder
 1 tbsp ground cumin
 1 tbsp cayenne pepper
 1 kg ground beef
 2 cans crushed tomatoes
 1 can kidney beans
 2 cups beef broth
 Salt
 · Freshly ground black pepper
 225 g macaroni
 1 cup cheddar
 1 cup Monterey jack cheese
 1 cup scallions

Preparation

1

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, garlic and cook until softened. Add chili powder, cumin, and cayenne until fragrant for one minute. Add ground beef and cook until brown. Transfer beef mixture to slow cooker along with tomatoes, kidney beans and beef broth, and season generously with salt and pepper. Cover and cook on high flame for four-six hours. When ready, stir in dry pasta and cook on high flame for 15 minutes more. When pasta is tender stir in both the cheeses until evenly distributed and melted. Garnish with scallions and serve.

Related Recipes

Ingredients

 1 tbsp olive oil
 1 onion
 1 red bell pepper
 3 garlic cloves
 2 tsp chili powder
 1 tbsp ground cumin
 1 tbsp cayenne pepper
 1 kg ground beef
 2 cans crushed tomatoes
 1 can kidney beans
 2 cups beef broth
 Salt
 · Freshly ground black pepper
 225 g macaroni
 1 cup cheddar
 1 cup Monterey jack cheese
 1 cup scallions

Directions

1

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, garlic and cook until softened. Add chili powder, cumin, and cayenne until fragrant for one minute. Add ground beef and cook until brown. Transfer beef mixture to slow cooker along with tomatoes, kidney beans and beef broth, and season generously with salt and pepper. Cover and cook on high flame for four-six hours. When ready, stir in dry pasta and cook on high flame for 15 minutes more. When pasta is tender stir in both the cheeses until evenly distributed and melted. Garnish with scallions and serve.

Chilli Mac ‘n Cheese

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