Chili Mac N Cheese Recipe By Tasty

ONE POT CHILI MAC AND CHEESE

Steps:

• Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
• Add beef and cook, breaking it up as you go.
• Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
• Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
• Turn the stove OFF but leave the pot on the stove. Stir through half the cheese - it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
• Sprinkle with coriander, if desired, and serve immediately.

CHILI CHEESE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Cook 1 box of Mac 'N' Cheese according to instructions on box.
• Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully incorporated.
• Top with desired garnish. Serve immediately.
• Enjoy!

CHILI MAC 'N' CHEESE BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
• Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3-5 minutes.
• Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5-7 minutes, until the meat is browned.
• Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4-5 minutes, until the spices are well incorporated. Remove the pan from the heat.
• Make the mac 'n' cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
• Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
• Add the chili to the mac 'n' cheese and stir until well incorporated.
• Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
• Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
• Fill each cup with the chili mac 'n' cheese, pressing down slightly with the back of a spoon to flatten the tops.
• Place the muffin tin on a baking sheet, then bake for 15-20 minutes or until the sides of the mac 'n' cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
• Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac 'n' cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
• Top the chili mac 'n' cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
• Enjoy!

CHILI MACARONI AND CHEESE

Steps:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

CHILI MAC 'N' CHEESE POPS RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium heat, until shimmering. Add the onion and cook until caramelized, about 10 minutes.
• Add the green bell pepper and cook until softened, about 3 minutes.
• Add the ground beef, break apart, and cook until no longer pink, about 5 minutes.
• Add the tomato, kidney beans, green chiles, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, and lime juice. Mix thoroughly and let simmer for about 10 minutes. Remove the pan from the heat and set aside until ready to use.
• In a large pot over medium-high heat, add the milk and macaroni. Stir continuously until the milk reaches a simmer and the pasta is cooked.
• Turn off the heat, and stir in the butter, salt, pepper, Monterey Jack, and cheddar cheeses. Mix until all of the ingredients are incorporated.
• Line a 9x13-inch (23x33 cm) casserole dish with parchment paper so the paper is hanging over the sides of the dish.
• Spread a third of the macaroni evenly on to the bottom of the dish and sprinkle half of the cheddar cheese over the top. Spread half of the chili over the cheese. Spread another third of macaroni over the chili, and sprinkle the remaining cup of cheddar cheese on top. Spread the rest of the chili over the cheese. Spread the rest of the macaroni over the chili.
• Cover the casserole dish with a piece of parchment paper. Freeze for at least 6 hours, up to 12 hours.
• Remove the casserole from the dish using the parchment paper to help you pull it out. Place on a work surface.
• Insert 9 skewers into one long side of the casserole 4 inches (10 cm) deep, spacing about 2 inches (5 cm) apart. Repeat on the other long side of the casserole. Cut the casserole in half vertically, then make 8 horizontal cuts in between the skewers.
• Crush the corn chips until they are a coarse sand-like texture, then pour onto a large plate. Put the flour and eggs in separate medium dishes.
• Place one of the pops in the flour, turning to coat on all sides, and tap off the excess flour. Place the pop in the egg and coat until there is no exposed flour. Place the pop in the crushed corn chips and coat. Repeat with the remaining pops.
• Heat the oil in a large pot until the temperature reaches 325˚F (165˚C).
• Fry the skewers 2 at a time for 8 minutes, until browned and crisp.
• Transfer to a wire rack or paper towels to drain.
• Sprinkle with cilantro and serve immediately.
• Enjoy!