Amys Chili Mac Recipe 385

AMY'S CAULIFLOWER MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring 2 large pots of lightly salted water to a boil. Cook elbow macaroni in the first pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cook cauliflower in the second pot, stirring occasionally, until tender yet firm to the bite, 3 to 6 minutes. Drain macaroni and cauliflower.
• Return 1 empty pot to the stove. Add olive oil and heat over medium heat. Add garlic to the hot oil and saute until fragrant, about 1 minute. Stir in red pepper flakes. Add drained cauliflower, reduce heat to medium-low, and saute for 2 minutes.
• Add the cooked macaroni to the cauliflower mixture. Add 1 3/4 cups each mozzarella and Cheddar cheeses and stir until all ingredients are well combined. Transfer to a baking dish and sprinkle with remaining mozzarella and Cheddar.
• Bake in the preheated oven until nice and bubbly, about 30 minutes.

AMY'S VEGAN CHILI

Steps:

• Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
• Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
• Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.

ONE POT CHILI MAC

Steps:

• In a deep skillet, heat olive oil. Add ground beef or turkey and scramble.
• Brown the meat until it is approximately 80% done.
• Salt and pepper to taste. Drain the meat to a bowl. Set aside.
• Add onion to the skillet and saute until translucent.
• Add green bell pepper and saute until softened.
• Add garlic and saute for 1 minute.
• Return the ground meat to the skillet. Mix to combine.
• Add the Rotel and cherry tomatoes.
• Add chicken broth and stir.
• Add seasonings: chili powder, cumin, and granulated garlic. Salt and pepper to taste.
• Add dry macaroni and combine.
• Cook until macaroni is al dente, approximately 15 - 18 minutes. Cover halfway through the cook.
• When the pasta is done, cook uncovered a few minutes to reduce the sauce if needed.
• Plate and enjoy!

AMY'S CHILI MAC RECIPE - (3.8/5)

Steps:

• 1.Boil elbow macaroni for 2 minutes less than stated in package directions. Drain and rinse under cold water. Transfer to a 4 quart temp-tations® baking dish. (Rectangular is best.) 2.Preheat oven to 375 degrees. Add ground beef and onions to a large nonstick skillet over medium-high heat. Brown well, stirring constantly, about 10 minutes. 3.Add all remaining ingredients, except cheese, to the skillet and stir to combine. 4.Pour chili mixture over macaroni in baking dish and stir, until everything is completely incorporated. Cover with aluminum foil and bake 20 minutes. 5.Remove from oven, uncover, and top with Cheddar Jack cheese. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is very bubbly and beginning to brown. Let cool 5 minutes before serving.

CHILI MAC

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

CHILI MAC SKILLET RECIPE

Steps:

• In a large skillet pan, brown ground beef and diced onions until beef is fully cooked. Drain grease and return to skillet.
• Add in beans, tomato sauce, diced tomatoes with green chilis, uncooked macaroni, water, garlic salt, ketchup, and Worcestershire sauce.
• Bring contents of pan to boiling, then reduce heat to medium-low. Cover with lid and simmer for about 20 minutes or until macaroni starts to get tender, stirring often.
• Sprinkle with cheese, then cover with lid and let cheese melt. Serve warm.