Chili mac and cheese pasta
Recipe by Schalene Dagutis
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
Approximately 1 cup chicken broth, may require a few tablespoons more, add 1/3 cup at a time
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
12 ounces uncooked elbows pasta
1-1/2 cups shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
1. Cook pasta according to directions on package.
2. Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. Stir in tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta and chicken broth. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
4. Remove from heat. Top with cheese and cover until melted, about 2 minutes.
5. Serve immediately, garnished with parsley, if desired.
main courses, chicken, pasta October 27, 2015 13:58
Author damndelicious.net/2014/03/15/o...
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