Diva Tasting: Chili Mac and Cheese…

Chili Mac and Cheese


1 tablespoon extra virgin olive oil

1 medium sweet onion, diced small

3 cloves garlic, minced

2  pounds lean ground beef

2 cups chicken broth

2 cups Pasta Sauce

1 (10 ounce) can diced tomatoes with green chile peppers

1 (16 ounce) can mild chili beans, undrained

1 teaspoon chili powder or to taste

1 teaspoon cumin

kosher salt and ground black pepper to taste

2 cups uncooked elbow macaroni

2  cup shredded Cheddar cheese

¼ cup chopped fresh parsley


Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat. Stir in chicken broth, spaghetti sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes. Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired. 6 Servings. 6 Servings.


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