Sunday, January 22, 2017

Skillet Chili Mac and Cheese



  • 1 TB EVOO
  • ½ onion, chopped
  • 1TB Chili Powder
  • 1 TB Cumin
  • 4 cloves of garlic, minced
  • 1 TB Brown Sugar
  • 1 pound of ground meat of your choice(beef, turkey, etc)
  • 2 cups of water
  • 15oz can tomato sauce, no salt added
  • 2 cups elbow macaroni
  • 8oz. Mexican Blend shredded cheese
  • Salt and Pepper to taste


How to Make It

  • Saute onion, chili, cumin and a touch of salt in the EVOO (Extra Virgin Olive Oil)for 5-7 minutes.
  • Add Garlic and Sugar to pan. Stir to combine.
  • Add in your ground meat and cook through.
  • **If you use an extra fatty meat, you will need to drain your meat when it is cooked through. You do not want all that fat in your dish. I used a very lean ground beef so I did not have to drain mine.
  • Add the water, tomato sauce and uncooked pasta.
  • Cover and cook for 12 minutes, stirring often to keep the pasta from sticking together.
  • Remove from heat, add 8oz of cheese and stir.
  • Serve this one pot dish warm!
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