4. Chili Mac and Cheese Casserole
Mac and cheese with ground beef chili – we know you can’t wait to get started on this recipe.
INGREDIENTS
1-cup elbow macaroni.
2-lbs. Grass-fed 90% lean ground beef.
1-can kidney beans – rinsed and drained.
2-cloves minced garlic.
1-onion, chopped.
1-can diced tomatoes.
1-can tomato paste.
1-can chopped green chilies.
1-¼- teaspoons Himalayan pink salt.
1-teaspoon red chili powder.
½-teaspoon ground cumin.
½-teaspoon cracked black pepper.
1-cup mozzarella cheese – grated.
1-cup cheddar cheese – grated.
Sliced green onion for garnish.
METHOD
Place a saucepan of water on the stove and bring to the boil. Add the pasta and reduce the heat to simmer. Cook for 12-minutes until pasta is al dente.
Place a skillet over medium-high heat and add the oil. When shimmering, add the beef along with the garlic and onions – cook until the garlic begins to brown, the onions turn soft, and the meat is no longer pink. Drain the fluid from the skillet and add the beans, along with the tomatoes, tomato paste, seasoning, and chili – stir until warmed through.
Add the mixture to a greased 13×9-inch baking tin and top with cheese. Bake in the oven for 25-minutes at 350F. Garnish with chopped green onions and serve.