Email to Cat      

Super-Spicy Chili Mac

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"Chili mac, a hearty, spicy take on macaroni and cheese, is a comfort food that appeals to young and old alike. This fiery version gets a triple-chile punch from Ro-Tel tomatoes, smoky chipotle chiles, and pepper Jack cheese. For a less spicy dish, swap one 28-ounce can of tomato sauce for the Ro-Tel tomatoes."

List of Ingredients

â—¦ 1 pound 85 percent lean ground beef
â—¦ 1 onion, chopped fine
â—¦ 1 red bell pepper, seeded and chopped fine
â—¦ 6 cloves garlic, minced
â—¦ 1 teaspoon minced canned chipotle chiles in adobo
â—¦ 2 cups elbow macaroni
â—¦ 3 (10-ounce) cans Ro-Tel tomatoes
â—¦ 1 ½ cups low-sodium chicken broth
â—¦ 1 (16-ounce) can red kidney beans, drained and rinsed
â—¦ ¼ cup finely chopped fresh cilantro
â—¦ Salt and pepper
â—¦ 1 cup shredded pepper Jack cheese


Recipe

Cook beef in Dutch oven over medium-high heat until no longer pink, about 5 minutes. Add onion and bell pepper and cook until softened, about 5 minutes. Stir in garlic and chipotle and cook until fragrant, about 30 seconds.

Add macaroni, tomatoes, broth, and beans to pot and bring to boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Stir in cilantro and season with salt and pepper. Top with cheese. Serve.

Serves 4