Cheeseburger Chili Mac and Cheese
2 Tablespoons Extra Virgin Olive Oil
1 1/2 pounds ground sirloin
1 large onion, finely chopped
2 tablespoons chili powder
Salt and ground black pepper
1/2 cup ketchup
1/4 cup yellow mustard
1 to 2 cups beef stock (depending on how liquid-y you want it)
1 pound whole wheat elbow macaroni
1 1/2 cups shredded sharp yellow cheddar (the sharper the better!)
Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta.
Place a medium pot over medium-high heat with about 2 tablespoons of olive oil. Add the meat to the pan and cook until golden brown, 5-6 minutes.
Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes.
While the chili is working, salt the boiling water and drop the pasta in. Cook to al dente according to package directions then drain thoroughly and return it to the pot.
Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside.
And that is what we did.
(we didn't have any macaroni so I used penne noodles. Wouldn't recommend it- they were a little too large.)
We had something else with our meal... which was truly the highlight of the meal.
1 1/4 cups flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup buttermilk
1 egg- lightly beaten
1/2 cup cottage cheese
2 Tablespoons honey
2 Tablespoons butter-melted
1 can (4 1/2 ounces) diced green chilies- drained (didn't have- so didn't use)
1 cup whole kernal corn (thaw first if frozen)
Preheat oven to 375 degrees.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Mix well.
In a medium bowl, combine buttermilk, egg, cottage cheese, honey, butter, chilies, and corn. Beat with a whisk until well blended.
Add corn mixture to flour mixture and stir until dry ingredients are moistened. Pour batter into an 8x8 inch baking pan (I used a round pan) that has been sprayed with non-stick spray. Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into 9 squares and serve warm.
The cottage cheese sounded a little strange. But it totally cooks out so you don't know it is there. It helps make the corn bread moist- because there isn't anything much worse than dry cornbread.