Chilli Mac 'n Cheese

  • 09 Nov - 15 Nov, 2019
  • Mag The Weekly
  • Cookery


Ingredients

· 1 tablespoon olive oil

· 1 onion

· 1 red bell pepper

· 3 garlic cloves

· 2 teaspoons chili powder

· 1 tablespoon ground cumin

· 1 tablespoon cayenne pepper

· 1kg ground beef

· 2 cans crushed tomatoes

· 1 can kidney beans

· 2 cups beef broth

· Salt

· Freshly ground black pepper

· 225g macaroni

· 1 cup cheddar

· 1 cup Monterey jack cheese

· cup scallions

Method

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, garlic and cook until softened. Add chili powder, cumin, and cayenne until fragrant for one minute. Add ground beef and cook until brown. Transfer beef mixture to slow cooker along with tomatoes, kidney beans and beef broth, and season generously with salt and pepper. Cover and cook on high flame for four-six hours. When ready, stir in dry pasta and cook on high flame for 15 minutes more. When pasta is tender stir in both the cheeses until evenly distributed and melted. Garnish with scallions and serve.

RELATED POST

COMMENTS