Monday, June 14, 2010

Cheeseburger Chili Mac & Cheese


Hard to believe it's been 1.5 months since my last blog post. I've tried numerous recipes, some successful while others were not, but I am trying to make more conscientious efforts to continue blogging about my successful recipes. So, without further adieu...

This recipe is one of the most downloaded recipes from Rachael Ray's website. This is definitely an easy meal with ingredients most have on hand in the pantry. It would be perfect for a week night meal (though something I wouldn't serve guests). Since it's just my DB and I, I halved the recipe, but it still resulted in 4-6 servings- so this would definitely feed 3-4 hungry friends. I am posting the original (full) recipe below. The only thing I would change up next time would be to add some tomato sauce- I felt it lacked a layer of flavor/depth, and I wish it would have been a little more "saucy". I have included this edit in the recipe below.

Cheeseburger Chili Mac & Cheese
Ingredients:
2 Tbsp EVOO – Extra Virgin Olive Oil
1-1/2 pounds ground sirloin
1 large onion, finely chopped
2 Tbsp chili powder
Salt and ground black pepper
1/2 cup ketchup
1/4 cup yellow mustard
1/2 cup tomato sauce
1-2 cups beef stock (depending on how liquid-y you want it)
1 pound whole wheat elbow macaroni
1-1/2 cups shredded sharp yellow cheddar (the sharper the better!) (Definitely use sharp or extra-sharp cheddar cheese here)

Preparation:
1. Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta.
2. Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 Tbsp. Add the meat to the pan and cook until golden brown, 5-6 minutes.
3. Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes.
4. Add the ketchup, mustard, tomato sauce, and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes.
5. While the chili is working, salt the boiling water and drop the pasta in. Cook to al dente according to package directions then drain thoroughly and return it to the pot.
6. Add the chili to the pot with the pasta and give everything a good toss.
7. Transfer to a casserole dish and top with the shredded cheese.
8. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside.

Source: Adapted from Rachael Ray

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