Chili mac and cheese - Le Coup de Grâce
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    • Chili mac and cheese

    Preparation :35 min Cooking :20 min
    Difficulty :easy
    Servings :4 to 6

    This chili mac and cheese is the summum of comfort food. I am fortunate to now be ambassador for the Barilla pasta and as a first assignment, they asked me to create an amazing recipe with their new range of products “Ready Pasta”. The pasta is precooked but requires a few minutes of finishing. You will be pleasantly surprised by their taste! Fast and really effective, just like this comforting macaroni.

    Ingredients

    • 1 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • Olive oil
    • 600g half-lean ground beef
    • 1 red bell pepper, diced
    • 1 teaspoon chili powder
    • 1 teaspoon sweet smoked paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon Italian spices
    • 1 cup frozen corn
    • 1 cup black beans, rinsed and well drained
    • 1 cup red beans, rinsed and well drained
    • 796ml diced tomatoes with Italian spices
    • 2x 241g “Ready Pasta” macaroni by Barilla (or 500g of macaroni cooked very al dente)
    • 2 cups grated Gouda cheese
    • 1 cup shredded cheddar cheese
    • 1 small handful of fresh parsley, finely chopped
    • Salt and pepper from the mill

    Preparation

    • In a large (oven-proof) saucepan over medium heat, add the onion and garlic followed by a drizzle of olive oil. Season with salt, pepper and stir. Cook, stirring for 3 to 4 minutes to soften.
    • Add ground beef and cook for 7 to 8 minutes, or until meat is no longer pink. Break into small pieces. Drain the fat.
    • Add bell pepper, chili, paprika, cumin and Italian spices then mix. Cook for 1 minutes, stirring.
    • Add corn, beans, tomatoes and macaroni then season with salt and pepper. Stir and continue cooking for about 5 to 6 minutes, until the pasta is cooked and the liquid is almost evaporated. Remove from heat.
    • Add the gouda cheese, the fresh parsley and toss. Let stand for 5 minutes.
    • Preheat oven to GRILL.
    • Bury with cheddar cheese and place in the oven. Cook for 2 to 3 minutes, or until the cheese is golden on top! Let stand 5 minutes before serving.
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    Our wine stewards suggest

    +- 20$Domaine des Ouches Bourgueil Les Clos Boireaux 2011

    In mode flexible and spicy reds, hard to find better than the cabernet-franc from the Loire!

    DON DE DIEU BY UNIBROUE

    Complex aromas of vanilla and fruitcake, flowers, and honey. Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake. Suggested glass : Tulip or balloon.

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    fermer la fiche

    Chili mac and cheese

    • Preparation : 35 min
    • Cooking : 20 min
    • Servings : 4 to 6

    Ingredients

    • 1 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • Olive oil
    • 600g half-lean ground beef
    • 1 red bell pepper, diced
    • 1 teaspoon chili powder
    • 1 teaspoon sweet smoked paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon Italian spices
    • 1 cup frozen corn
    • 1 cup black beans, rinsed and well drained
    • 1 cup red beans, rinsed and well drained
    • 796ml diced tomatoes with Italian spices
    • 2x 241g “Ready Pasta” macaroni by Barilla (or 500g of macaroni cooked very al dente)
    • 2 cups grated Gouda cheese
    • 1 cup shredded cheddar cheese
    • 1 small handful of fresh parsley, finely chopped
    • Salt and pepper from the mill

    Preparation

    • In a large (oven-proof) saucepan over medium heat, add the onion and garlic followed by a drizzle of olive oil. Season with salt, pepper and stir. Cook, stirring for 3 to 4 minutes to soften.
    • Add ground beef and cook for 7 to 8 minutes, or until meat is no longer pink. Break into small pieces. Drain the fat.
    • Add bell pepper, chili, paprika, cumin and Italian spices then mix. Cook for 1 minutes, stirring.
    • Add corn, beans, tomatoes and macaroni then season with salt and pepper. Stir and continue cooking for about 5 to 6 minutes, until the pasta is cooked and the liquid is almost evaporated. Remove from heat.
    • Add the gouda cheese, the fresh parsley and toss. Let stand for 5 minutes.
    • Preheat oven to GRILL.
    • Bury with cheddar cheese and place in the oven. Cook for 2 to 3 minutes, or until the cheese is golden on top! Let stand 5 minutes before serving.

    Innkeeper, drinks!

    +- 20$Domaine des Ouches Bourgueil Les Clos Boireaux 2011

    In mode flexible and spicy reds, hard to find better than the cabernet-franc from the Loire!

    DON DE DIEU BY UNIBROUE

    Complex aromas of vanilla and fruitcake, flowers, and honey. Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake. Suggested glass : Tulip or balloon.

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