Thursday, March 16, 2017

Chili Mac and Cheese

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp flour
  • 1/2 Tbsp ground red pepper or cayenne
  • 1/2 Tbsp crushed red pepper flakes
  • 15 oz can diced tomatoes
  • 2 8 oz cans tomato sauce
  • 15 oz can black beans
  • 15 oz can pinto beans
  • 1 cup frozen corn kernels
  • 2 cups vegetable broth
  • 2 cups uncooked macaroni noodles
  • 1.5 cups shredded cheese
  1. Saute the onion and garlic with olive oil in the bottom of a large soup pot over medium heat for 5-8 minutes, or until the onions are soft and transparent.
  2. Add the flour and peppers to the onions and garlic. Continue to stir for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
  3. Drain and rinse the beans. Add the diced tomatoes, tomato sauce, all the beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot. Turn up the heat to medium high.
  4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
  5. When the pot reaches a boil, turn the heat down so it continues to gently simmer. Let the pot gently simmer for 10-12 minutes, or until the pasta is tender and the liquid is thick and saucy.
  6. Once the pasta is tender, add the shredded cheddar and stir it in until melted.

No comments:

Post a Comment