By Chatelaine
111
PREP TIME
15 min
TOTAL TIME
35 min
Makes
5 servings
Photo: Roberto Caruso
The bold (but not too spicy) flavours of chili merge with the classic comfort food in this oh-so-cheesy chili mac.
Ingredients 225 g scoobi doo (cavatappi) pasta 2 tsp canola oil 2 garlic cloves , minved 1 onion , finely chopped 1 yellow sweet pepper , finely chopped 1 227-g pkg sliced cremini mushrooms 250 g medium ground beef 2 tbsp tomato paste 1 tbsp ground chili powder 1 tsp dried oregano 1/4 tsp salt 1 680-mL jar passata , (strained tomatoes) 1/2 540-mL can red kidney beans , drained and rinsed 1 1/4 cups grated yellow cheddar 1 1/4 cups grated mozzarella Instructions Cook pasta according to package directions (omitting salt) until tender, 8 to 10 min. Drain and set aside. Heat an extra-large frying pan over medium. Add oil, then garlic, onion, pepper and mushrooms. Cook until onion and mushrooms start to soften, 3 to 4 min. Crumble in meat. Stir in tomato paste, chili powder, dried oregano and salt. Cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 min. Add passata, cooked pasta and beans. Gently boil until heated through. Sprinkle cheese overtop. Reduce heat to medium-low. Cook, covered, until cheese melts, about 2 min. Nutrition (per serving) Calories 618, Protein 34 g, Carbohydrates 57 g, Fat 28 g, Fibre 7 g, Sodium 871 mg. Tip
You don’t get a melty, gooey topping like this without some serious cheese. To cut back, use 3/4 cup each cheddar and mozzarella.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.
FILED UNDER: Easy dinners Italian lunch Make-ahead meals Mexican pasta
Source link : https://www.todaysparent.com/recipe/pasta/chili-mac-recipe
