Chili Mac and Cheese

closetcooking.com

Samara Peterson

subheading: For the chili:

1 pound ground beef

1 onion, diced

1 red pepper, diced (optional

3 cloves garlic, chopped

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon dried oregano

1 (28 ounce) can diced tomatoes

1 (15 ounce) can red kidney beans, drained and rinsed

3 cups beef broth

2 cups macaroni (~8 ounces) (gluten-free for gluten-free)

1 teaspoon Worcestershire sauce

1 tablespoon soy sauce (optional)

salt and pepper to taste

1 cup cheddar cheese, shredded

1 tablespoon cilantro, chopped

subheading: For the cheese sauce:

2 tablespoons butter

2 tablespoons all-purpose flour (gluten-free for gluten-free)

2 cups milk (or broth)

4 ounces cream cheese , softened

1 cup cheddar cheese, shredded

1 cup monterey jack cheese, shredded

Directions at closetcooking.com

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