Tuesday, December 11, 2018

Week 49: Chili Mac and Cheese

The Recipe
1lb ground beef
1 onion, chopped
3 cloves garlic, chopped
1 bell pepper, diced
1 tbsp chili
2 tsp cumin
1 tsp paprika
1 tsp oregano
1 can (400g) diced tomatoes
1 can (400g) kidney beans
3 cups beef stock
2 cups macaroni
1 tsp Worcestershire sauce
1 tbsp soy sauce
salt and pepper

2 tbsp (~30g) butter
2 tbsp flour
2 cups milk
120g cream cheese
1 cup cheddar cheese
1 cup gouda cheese (or similar)

In a large pot (4L minimum), warm oil and cook onions and beef. Add garlic, chili powder, cumin, paprika, oregano and bell pepper and cook until fragrant.

Add tomatoes, beans, broth, macaroni, Worchestershire sauce and soy sauce. Brint to a boil and leave to simmer until the pasta is cooked. Add salt and pepper to taste.

Meanwhile, melt the butter in a pan over medium heat. Add flour and cook for a few minutes until slightly brown. Add milk and let it simmer until it's boiled down a bit. Be careful it doesn't burn! Reduce the heat and add cheese and cook until the cheese has melted.

Mix the cheese sauce into the chili once the pasta is cooked. Serve with extra shredded cheese and sliced jalapenos.

The Verdict
This ended up being more of a soup than a typical mac'n'cheese. 3 cups of broth is a LOT! I might try with 1-2 cups next time, because I wasn't too impressed by it as-is, but think it could greatly improve by having the sauce be a bit thicker.

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