Chili Mac

108

PREP TIME

15 min

TOTAL TIME

35 min

Makes

5 servings

Chili Mac

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.

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