Chili Mac and Cheese is a blend of two beloved comfort foods, chili and macaroni and cheese. Best of all, it's made in one pot so it's easy!
Author: Lucy Brewer
2lbslean ground beef
1 1/2cupschopped white onion
1/2cupchopped green pepper
3-4garlic cloves, minced
115 oz.can tomato sauce
128 oz.can diced tomatoes, undrained
115 oz.can beef consomme
1/2bottledark beer, such as Abita or Newcastle brown ale
1canchopped green chilis
2cupselbow noodles, uncooked
1 1/2tablespoonsground cumin
2tablespoonsground chili powder
1teaspoonfreshly ground black pepper
3cupsgrated Cheddar cheese, divided
Preheat oven to 400.
In a large Dutch oven, brown the ground beef. While the beef is browning, chop the onions, green pepper, and garlic. Add the chopped vegetables to the meat and cook until meat is no longer pink and vegetables are tender. Drain meat/vegetable mixture if you have excess grease.
Add tomato sauce, diced tomatoes, beef consomme, beer, and green chilis and stir to blend. Stir in pasta and then stir in seasonings: cumin, chili powder, salt, and pepper. Cook until pasta is al dente, 10-12 minutes.
Stir in one cup of cheese until mostly melted. Remove from stove and sprinkle remaining two cups of cheese over the top, then place pot in oven for about 5 minutes, until cheese is melted and lightly browned.
**If you don't want to mess with the oven, you can simply place the lid on the pot and allow the heat to melt the cheese.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.