When I make homemade Mac and Cheese I seem to always make a batch of Chilli in the same week. That way I can toss some left over Chili on some left over Mac and Cheese, makes a lovely Chilli Cheese Mac.
Sadly you don’t always have time to make 2 big meals in a week. This recipe solves that problem!
It is super quick and super easy and all in one skillet! Loved it!
What you need,
1 tbsp vegetable oil
1 medium onion, minced
1 tbsp chilli powder
1 tbsp ground cumin
½ tsp salt
3 medium garlic cloves, minced
1 tbsp brown sugar
1 lb lean ground beef
2 cups water
1 15oz can tomato sauce
8 oz elbow macaroni (2 cups)
2 cups shredded Italian style cheese (I just used a blend of cheddar and mozza)
Heat the oil in a 12 inch skillet over medium heat until shimmering. Add the onion, chilli powder, cumin and salt. Cook until softened, stirring often, about 5-7 minutes. Stir in the garlic and brown sugar and cook until fragrant, about 30 seconds. Add the beef and cook, breaking it apart until no longer pink and lightly browned.
Stir in the water and tomato sauce, and then add the pasta. Cover, and increase heat to medium high. Stir often and adjust heat to maintain a vigorous simmer until pasta is al dente.
Off heat, stir in 1 cup of the grated cheese and season with salt and pepper to taste. Sprinkle the remaining cheese on top and cover, let stand until cheese has melted, about 3 minutes.
Easy, tasty and 1 pan. My kind of dinner!
Source: America’s Test Kitchen, Skillet Dinners Magazine