Cheesy Chili Mac
Folks, this is ALMOST as easy as Hamburger Helper and tastes 100 times better.
Cheesy Chili Mac
Serves 4
1 Tablespoon vegetable oil
1 Medium onion, minced
1 Tablespoon Chile Powder
½ teaspoon Red Pepper Flakes [Optional]
1 Tablespoon Ground Cumin
Salt
3 Medium Garlic cloves, minced or pressed
1 Tablespoon brown sugar
1 [15 ounce] can tomato sauce
2 Cups water
1 Pound 90% lean ground beef
8 ounces elbow macaroni
1 8 ounce package shredded Mexican Cheese blend [or 1 cup each shredded Jack and Cheddar Cheese
Ground black pepper
1. Heat the oil in a 12” skillet [nonstick preferred] over medium heat until oil shimmers. Add the onion, chili powder, red pepper flakes [if used], cumin and ½ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in Garlic and brown sugar and cook until fragrant, about 30 seconds. Add the beef and cook, breaking apart the meat, until browned and no longer pink, 3-5 minutes.
2. Stir in the water and tomato sauce, then add the pasta. Cover, increase heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 9 to 12 minutes.
3. Off the heat, stir in ½ of the cheese blend and season with salt and pepper to taste. Sprinkle remaining cheese on top, cover and let stand off of the heat until the cheese melts, approximately 2-4 minutes.
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