Chilli Mac ‘n’ Cheese
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Chilli Mac ‘n’ Cheese
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You can help donate ingredients to a family who needs it!
(Image from foodnetwork.com)
Ingredients
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1 tbsp olive oil
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2 garlic cloves , minced
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1 onion , finely chopped
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1 red capsicum / bell pepper , chopped
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500g / 1 lb ground beef (mince) - you can use any mince – it all works, or you could use lentils or tofu
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800g / 28 oz crushed canned tomato
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420g / 14 oz can red kidney beans or four bean mix , drained
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2 1/2 cups (625 ml) beef broth (chicken broth also ok)
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250g / 8 oz elbow macaroni pasta (elbow pasta), uncooked
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2 cups (200g) shredded cheese (cheddar, tasty cheese)
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1/4 cup coriander / cilantro finely chopped, for garnish
1 tsp cayenne pepper
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2 tsp paprika powder
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2 tsp cumin powder
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1 1/2 tsp onion powder (can sub garlic powder)
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1 tsp dried oregano
Salt and pepper for taste
SPICES (HOMEMADE CHILI POWDER) – you can sub in a pack of that taco seasoning mix
Directions
Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
- Add beef and cook, breaking it up as you go.
- Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid.
Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
Sprinkle with coriander, if desired, and serve immediately.
Recipe Note
TIP: The key with this recipe is to turn the stove OFF as soon as the pasta is just cooked. The pasta will keep cooking when you put the lid on to melt the cheese. Don't worry if it's still saucy - saucey is GOOD!!! Plus sauce always gets sucked up by pasta so there will be less by the time you serve it. FREEZING: Leftovers freeze fine, thaw then best reheated in microwave. For make ahead freezing, take it off the stove when the pasta is a tiny touch still firm. It should still be saucy. Let it cool, then top with cheese. Cover then freeze. Then to reheat, let it thaw overnight, then microwave is best to reheat (fastest so pasta won't bloat).