Tuesday, April 8, 2014

Culinary Adventures: Chili Mac

I actually made this macaroni and cheese dish (with chili!) about a month ago and then forgot to blog about it!  It's really delicious and I'm thinking about making it again soon, even though the weather is much warmer now.

*personal photo*
Chili Mac
adapted from this other macaroni recipe I made that one time

-1 lb macaroni (I used these cute little wheels)
-1 lb ground pork
-2 tsp chili powder
-1 tsp garlic powder
-1 8oz can kidney beans
-3 Tbsp butter
-3 Tbsp flour
-3 C milk
-1 bay leaf
-8 oz sharp cheddar, shredded

-3 Tbsp butter
-1 C breadcrumbs

-Preheat the oven to 350F.  Bring a pot of salted water to a boil.  Cook to just under al dente according to the directions on the box.

-Meanwhile, season the ground pork with the chili powder, garlic powder, salt, and pepper.  Brown in a saute pan until fully cooked.  Drain the kidney beans and add to the meat.

-Melt the butter in a large saucepan, but don't let it brown.  Whisk in the flour to create a roux- don't let it get lumpy!  Stir in the milk and add the bay leaf.  Let it simmer for 10 minutes, then remove the bay leaf.  Stir in the cheese and whisk until it's melted.

-When the pasta has finished cooking, drain it and mix it with the meat mixture.  Fold in the cheese sauce, then pour the whole thing into a greased 2 quart baking dish.

-Make the topping by melting the butter and tossing with the breadcrumbs.  Pat the topping over the whole casserole and bake for 30 minutes.  Let it sit for 5 minutes before serving.  Top with extra cheddar cheese.


What's your favorite mac 'n' cheese recipe?

Much love,
The Geeks

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