Chili Mac and Cheese
Ingredients
- 1 tbspolive oil
- 1Yellow Onion, finely diced
- 1 tbspfreshly minced garlic
- 1.1 lbground turkey 7% fat
- 2 tbsptomato paste (concentrated puree)
- 2 tspground cumin
- 2 tspsweet paprika
- 1 tspdried oregano
- 1 tsponion powder
- 1 tspgarlic powder
- 0.5 tspsea salt flakes
- 0.25 tspfreshly cracked black pepper
- 14.11 oz(14 oz) canned crushed tomatoes
- 14 oz(14 oz) canned kidney beans, drained (can be substituted with 1 cup/150 g frozen corn kernels)
- 4 cup(1 litre) beef stock
- 14 oz(14 oz) pasta (macaroni, small shells or penne)
- 3.53 oz(3½ oz) cream cheese
- 0.5 cupfreshly grated cheddar (not pre shredded)
- 1.5 cupsMonterey Jack Cheese
- 1.5 teaspoonsChili Powder
- 0.5 cupGreen onions
Instructions
- 1
Heat the olive oil in a large, deep, heavy-based, oven-safe pan over medium heat. Add the onion and cook for 3-4 minutes or until softened.Add garlic and cook 1-2minutes, careful not to burn.
- 2
Add the turkey and cook, breaking it up with a spoon, until browned. Stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt and pepper. Cook for 1–2 minutes.
- 3
Add the crushed tomatoes, kidney beans, and beef stock and stir to combine.
- 4
Add the pasta and bring to a simmer. As the pot heats stir to prevent sticking to the bottom of the pot. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
- 5
Reduce the heat to low and stir in the cream cheese, Monterey Jack, and cheddar until it is fully incorporated.
- 6
Turn the heat off. Mix cheeses until fully incorporated. Sprinkle with green onion if desired. Enjoy!