Chili Mac

111

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 gscoobi doo (cavatappi) pasta
  • 2 tspcanola oil
  • 2garlic cloves ,minved
  • 1onion ,finely chopped
  • 1yellowsweet pepper ,finely chopped
  • 1227-g pkg slicedcremini mushrooms
  • 250 gmediumground beef
  • 2 tbsptomato paste
  • 1 tbspgroundchili powder
  • 1 tspdriedoregano
  • 1/4 tspsalt
  • 1680-mL jarpassata ,(strained tomatoes)
  • 1/2540-mL canred kidney beans ,drained and rinsed
  • 1 1/4 cupsgrated yellowcheddar
  • 1 1/4 cupsgratedmozzarella

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.