Chili mac and cheese

Name: Chili mac and cheese
Prep time: 35 min
Cook time: 20 min
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 :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.

COOK MODE

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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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