STOVETOP TURKEY CHILI MAC AND CHEESE
Steps:
- In a large pot of salted boiling water, cook the pasta until al dente. Using a heatproof measuring cup, scoop out 1 cup of the pasta water. Drain the pasta in a colander. Add 1 tablespoon of olive oil to the pasta and toss to coat.
- Wipe out the pot and heat 2 tablespoons of olive oil in it. Add the poblanos, onion, and a generous pinch of salt. Cook over medium-high heat, stirring, until softened, 5 to 7 minutes. Add the ground turkey and cook, stirring, until the meat is just cooked through and any liquid has evaporated, about 8 minutes.
- Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over medium-high heat, stirring, until golden, about 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Season the breadcrumbs with salt and pepper.
- Add the flour to the pot and cook, stirring, until the turkey mixture is well coated, about 1 minute. Stir in the tomatoes, chipotles, and 1/2 cup of the reserved pasta water. Simmer until the mixture is thickened, 2 to 3 minutes. Remove the pot from the heat and stir in the pasta, cheese, and cream, if using; add more pasta water if needed. Fold in the arugula until just wilted; season the chili mac with salt and pepper. Serve the chili mac in bowls, topped with shredded cheddar cheese and the breadcrumbs.
STOVETOP CHILI MAC
I found this recipe in a magazine by Martha Stewart and really liked it. My husband said it was a keeper so I thought you might enjoy it to. I did add one ingredient and that was 1 teas. of Ancho chili pepper for some added spice.
Provided by Dorothy Curtis
Categories Beef
Time 45m
Number Of Ingredients 11
Steps:
- 1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium heat. Add garlic and onion and cook until onion is translucent, 3 minutes.
- 2. Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper.
- 3. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add Tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes.
- 4. Mix in pasta and stir until well blended. Serve in bowls and top with cheese.
- 5. I added the 1 teaspoon of ancho chili pepper when I added the cumin. We like the flavor of the ancho and it doesn't add a lot of heat--just a nice spicy flavor.
STOVETOP CHILI MAC
This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.
- Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.
Nutrition Facts : Calories 755 g, Fat 25 g, Fiber 5 g, Protein 51 g, SaturatedFat 10 g
ONE-POT CHILI MAC AND CHEESE
This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 45.9 g, Cholesterol 66 mg, Fat 19.2 g, Fiber 7.1 g, Protein 28.5 g, SaturatedFat 7.4 g, Sodium 1232.5 mg, Sugar 7.8 g
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