Chili Mac

By ccavaletti

Ingredients

• 1 Tbsp vegetable oil
• 1 lb lean ground beef
• 1-1/2 c chopped yellow onion
• 2 cloves garlic, minced
• 1 (1.25 oz) pkg chili seasoning
• 1 tsp kosher salt
• 2 c whole milk
• 1 (14.5 oz) can chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (12 oz) box rotini pasta
• 1-1/2 c shredded Monterey Jack cheese
• 1-1/2 c shredded Cheddar cheese
• 2 Tbsp chopped green onions

Details

Servings 4

Preparation

Step 1

In a 6-qt Dutch oven, heat oil over medium-high heat. Add beef, onion, garlic, chili seasoning, and salt. Cook, stirring frequently, until beef is browned and crumbly.

Stir in milk, broth, and tomatoes and bring to a boil; stir in pasta.

Cover, reduce heat to medium, and simmer until pasta is tender, about 15 minutes.

Remove from heat, and stir in 1 c Monterey Jack until melted. Sprinkle with Cheddar, green onion, and remaining 1/2 c Monterey Jack; cover and let stand until cheese is melted, about 5 minutes.

From Cooking With Paula Deen, November 2016.