Chili Mac­a­roni & Cheese

What could be tastier and more com­fort­ing on a cold win­ter day than chili, mac and cheese? Put them to­gether and you have a ter­rific dish that warms you up and fills you up as well!

Simple & Delicious - - ON THE MENU - Nancy Foust, Stoneboro, PA

Prep: 25 min. • Cook: 5 hours Makes: 12 serv­ings (41/2 qt.)

21/2 lbs. lean ground beef (90% lean) 1 medium onion, chopped 1 medium green pep­per, chopped 1 ba­nana pep­per, finely chopped 2 cans (28 oz. each) diced toma­toes, undrained 2 cans (16 oz. each) kid­ney beans, rinsed and drained 21/2 tsp. chili pow­der 2 tsp. ground cumin 2 cups un­cooked el­bow mac­a­roni 4 cups shred­ded ched­dar cheese Sour cream and ad­di­tional shred­ded ched­dar cheese, op­tional

1. In a Dutch oven, cook beef, onion and pep­pers over medium-high heat un­til beef is no longer pink and veg­eta­bles are ten­der, break­ing up beef into crum­bles, 8-10 min­utes; drain. Trans­fer to a 7-qt. slow cooker. Stir in toma­toes, beans, chili pow­der and cumin. Cook, cov­ered, on low un­til fla­vors are blended, 5-6 hours.

2. Mean­while, cook mac­a­roni ac­cord­ing to pack­age direc­tions; drain. Add to slow cooker. Stir in cheese un­til melted. If de­sired, serve with sour cream and ad­di­tional cheese.

11/2 CUPS 447 cal., 21g fat (10g sat. fat), 96mg chol., 646mg sod., 30g carb. (7g sug­ars, 7g fiber), 35g pro.

Chili Mac­a­roni & Cheese

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