One Pot Chili Con Queso Mac and Cheese
Little Spice Jar Food Blog
Little Spice Jar Food Blog
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Ingredients

  • 30 minutes
  • 1 tablespoon olive oil 1 pound lean ground beef 4-5 cloves garlic, minced (use less if you're not a fan) 1 medium onion, chopped 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon chili powder 1-2 tablespoons sriracha (optional) 1 (14.5 oz) can fire roasted tomatoes 1 (4 oz) can diced hatch chilies 2 cups milk 1¾ cup chicken broth salt and pepper to taste 12 ounces elbow macaroni ¼ cup cilantro, chopped ¼ cup parsley, chopped 3 cups cheddar or colby jack cheese Instructions Heat the olive oil in a large skillet or dutch oven over medium high heat. Add the onions, garlic, and ground beef and cook until browned, about 3-5 minutes. Make sure to rumble the beef as it cooks, drain any excess grease. Add in the cumin, coriander, chili powder, sriracha if using, fire roasted tomatoes, hatch chilies, milk, chicken broth, and salt and pepper to taste, stir to combine. Bring to a simmer and stir in the pasta. Bring to a boil; cover with lid, reduce the heat to medium low and simmer until the pasta is cooked through, about 13-15 minutes. Mine took exactly 15 minutes. Add in the cilantro, parsley, and 1 cup of cheese, stir to combine. Remove from heat, add the cheese to on top, cover with lid and let sit for 3-5 minutes until cheese melts. Serve warm garnished with scallions and additional cilantro, if desired. Marzia's Notes Recipe inspired and slightly adapted from Rachael Ray. 3.2.2885

Instructions

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