Easycheesychilimac Recipes

Steps:

• Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
• Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Steps:

• Cook the Macaroni noodles as directed on the package.
• While the macaroni is cooking, dice your onion up and saute in 1 tbsp of butter. When the onion is soft and translucent, add the can of chili, black pepper, red pepper, and garlic powder, heat on medium low until hot.
• Drain the macaroni noodles, add the two cups of cheese, remaining tbsp of butter and the chili, blend until the cheese is melted, then add salt to taste.

Steps:

• Prepare Mac and Cheese as directed on box but do not add cheese packets yet (just the butter and milk).
• While Mac and Cheese is cooking, put the 2 cans of chili into a microwave safe bowl and heat up in microwave for 3 minutes.
• Add the mac and cheese (minus the cheese) into the bowl with the chili and mix.
• Cut up the 4-6 hotdogs (smaller or bigger, depending on what your preference is) and heat them up in the microwave for about a minute or so.
• Add the hotdogs to the macaroni and cheese (minus the cheese) and chili mixture.
• Last but definitely NOT least, add the cheese packs to the chili mac mixture in the bowl. This way the cheese covers ALL the ingredients so everything is cheesy =) .

Steps:

• Preheat oven to 400 degrees F.
• Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
• Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
• Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.

Steps:

• In large saucepan, over medium heat, crumble and cook sausage, onion and green peppers until sausage is browned. Stir in tomato sauce, tomatoes, water, Worcestershire sauce, chili powder and Italian seasoning. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add elbow macaroni and stir well. Recover and simmer for 15 to 20 minutes or until macaroni is tender. Serve topped with Cheddar cheese.;

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 1 1/2 quart casserole dish with no-stick spray; set aside.
• Wearing disposable gloves, slit the chili pepers in half lengthwise. Remove and discard the seeds; rinse and drain the pepers on several paper towels. Salt the chili peppers.
• In a medium mixing bowl, beat together the milk, egg whites, Tabasco sauce, and flour until smooth. Set aside.
• In a second mixing bowl, combine 1-cup of each cheese and the green onions. (Save the remaining cheeses for the topping.).
• Assemble the casserole: Layer half each of the chili peppers, cheese mixture, and cooked sausage. Repeat. Pour egg mixture evenly over the top of casserole.
• Pour tomato sauce and diced tomatoes over the top, and bake for 30 minutes. Sprinle with the reserved cheeses and bake for 20 minutes more.
• Let sit for 5 minutes before serving.
• Serve with a dollop of sour cream and a freshly tossed green salad dressed in olive oil and red vinegar.

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
• Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
• Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.

Steps:

• Combine the tomatoes, beans, onion, garlic, and spices in your Crock Pot. If you're going for the full-on meat version, go ahead and brown your pound of hamburger in a separate frying pan, drain, and add that now, too. You'll add meat later if you're going half veggie/half carnie.
• Cook on low for about 7 - 9 hours. But it's pretty forgiving if you need to cook it for longer.
• Boil the macaroni according to package directions, but cut the time short by a minute or so to make sure it's just nice and al dente, or else the noodles might swell up to epic and less appetizing proportions in the finished product.
• Stir the macaroni, along with half the cheese, into the Crock Pot with the chili.
• For the half veggie/half carnie adaptetarian version, here's where you split it. If you're going all vegetarian or all meat, ignore this step and move on to Step 6. Move half of the cheesy chili maccy goodness into a medium casserole dish. Brown your half pound of hamburger in a separate frying pan, drain it, and stir the hamburger into the mixture in the casserole dish. Sprinkle over the top with half the remaining cheese, and bake the meaty version at 350 degrees for 20 minutes.
• Sprinkle all the remaining cheese over the Crock Pot mixture, cover with the Crock Pot lid, and cook for another 20 - 30 minutes, until the cheese is melted.
• Now get cozy, and enjoy!