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Kids-Love-It Beefy Chili Mac

Source of Recipe

"Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"A regular menu item in the school cafeteria when I was growing up, chili mac is one of those nostalgic dishes that reminds me of my childhood. It's a comforting one-pot dish that you can have on the table in less than 45 minutes. When my kids were younger, it was one of my go-to weeknight dinners. Now I make a big batch when my nephews, Max and Leo (ages 7 and 5), come for dinner. I mean, with pasta, cheese, and ground beef, how can you go wrong with kids? Serve it with tortilla chips for dipping or crushing over the top."

List of Ingredients

â—¦ 2 tablespoons vegetable oil
â—¦ 1 large yellow onion, finely chopped
â—¦ 4 cloves garlic, finely chopped
â—¦ 1 tablespoon ancho chile powder
â—¦ 1 tablespoon ground cumin
â—¦ 1 ½ teaspoons smoked paprika
â—¦ ¼ teaspoon cayenne pepper (optional)
â—¦ 1 ½ teaspoons salt
â—¦ 1 pound 85% or 90% lean ground beef
â—¦ 3 cups chicken broth
â—¦ 1 (8-ounce) can tomato sauce
â—¦ 1 teaspoon dried oregano
â—¦ 1 teaspoon sugar
â—¦ 8 ounces (about 2 cups) elbow macaroni
â—¦ 1 cup evaporated milk
â—¦ 1 ½ cups shredded Mexican cheese blend, plus more for serving
â—¦ 3 scallions (dark green parts only), thinly sliced
â—¦ Tortilla chips, for serving


Recipe

Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic, chile powder, cumin, smoked paprika, cayenne (if using), and salt and cook, stirring often, about 1 minute more. Add the ground beef and cook, stirring and breaking it apart, until no longer pink, 3 to 5 minutes.

Stir in the broth, tomato sauce, oregano, sugar, and macaroni and bring to a boil. Reduce the heat to low, cover, and simmer, stirring every so often so the macaroni doesn't stick to the bottom, until the pasta is al dente, 9 to 12 minutes. Use a soup spoon to skim any grease off the top if necessary.

Off the heat, add the evaporated milk and the cheese and stir until the cheese is melted. Taste and adjust the seasoning if necessary. Ladle the chili mac into bowls and sprinkle with the scallions. Serve with more shredded cheese and tortilla chips.

Serves 4