Cooking Corner - Chili Mac And Cheese
Why is Mac and Cheese always offered as a side with BBQ? BBQ meats are smoky and savoury. Creamy, rich Mac and Cheese is the perfect contrast and compliment to BBQ meats that are smoky and savoury. Mac and cheese toppings include Pulled Pork, Brisket, Seafood and CHILI. Why not Chili Mac and Cheese? So, that’s what I’m up to today. 25 below zero, we need comfort food.
I have a really great Gourmet Mac & Cheese recipe I’ll save for another day.
CHILI MAC & CHEESE
Ingredients:
CHILI – This is a simple Chili that can be served as is
1. 1 Lb ground lean ground beef – more if you like it – Veggie alternative use your favourite non-meat alternative.
2. 2 Tbsp Olive or other cooking oil
3. 2 Tsp ground Cumin
4. 2 Tbsp Chili Powder
5. 1 Tsp Garlic Powder
6. 1 Tsp Dried Oregano
7. ¼ Tsp Cayenne – How hot do you like it? None or more? Add Chili flakes, hot sauces or whatever to get it to your preference of heat or none.
8. 1 Large White Onion
9. 1 Large Red, Green, Yellow or Orange Bell Pepper or combination.
10. 5 Cloves of Garlic minced – Garlic when cooked is mild – use more if you like
11. 1 19 Oz/540 ml can Kidney Beans - rinsed
12. 1 28 Oz/790 ml can Crushed or Diced Tomatoes
13. 2 Tbsp Tomato Paste – not necessary – it’s a taste thing you may or may not want.
14. 2 Cups low-sodium Beef or Veggie Stock
15. Salt and Pepper to taste – Black Pepper is actually quite hot but is necessary to round out the flavour profile.
MAC & CHEESE ADDITION
1. 12 Oz raw Pasta – ok let’s talk which pasta. My wife is a traditionalist. Elbow Macaroni or it’s just wrong. Well, I like to make it fun. I used Capeletti but next time I’ll try Rotini. Use shells, penne, bow ties, or anything that makes you happy or have in your pantry. No long noodles.
2. 3 ½ Cups shredded Cheese – Cheddar (best), Monterey Jack, Gouda or whatever you need to use up. You might want extra for topping. You’ll see.
3. Cilantro chopped for garnish
Method
1. Oven 375 degrees. Boil salted water for pasta. Experts use salt, I use 1 Tbsp of oil. It’s a me thing. Do your thing. I’ll let you know when I become an expert.
2. Heat a large pan, add 1 Tbsp of Olive or other oil. Add the Ground Beef. Break it up to let it cook evenly and browned. I always start on medium heat – up or down as needed.
3. When meat is just cooked, add Chili Powder, Cumin, Garlic Powder, Oregano, Cayenne and any other hot stuff. Mix and let it cook into the meat for about 2 minutes.
4. Add the Garlic, Bell Pepper and Onion until onion starts to become translucent.
5. Add Kidney Beans, Tomatoes, Tomato Paste and Stock. Allow to simmer until consistency is what you want. Better a little wetter because the pasta will soak up some of the liquid. Salt and Pepper to taste. Chili is done, now we add the Mac and Cheese.
6. Cook the pasta 3 minutes less than normal, strain and hold. The pasta will finish when baked in the Chili. Do not rinse. The starch serves to allow sauce to adhere to pasta. Flavour. Best to cook the pasta while your preparing the Chili. If it needs to sit aside for a while after straining, just stir it up so they are not sticking to each other.
7. Mix Pasta and 3 Cups of Cheese into the Chili and bring up to temperature. Place mixture into greased Oven Pan. Cover with ½ Cup grated Cheese.
8. Bake for 10 minutes. Broil for 2 to 3 minutes until bubbly. Sprinkle Cilantro over top of servings.
Mac & Cheese with Chilii added on top? Or Chili baked with Mac & Cheese. Both are Great, but this one is better. IMHO
Left Overs are easy. Just microwave until hot.
