Monday, April 13, 2015

Chili Mac & Cheese

Since it's been a long time since I posted, I thought I'd introduce you to the newest member of our family.


Can you tell that my biggest girl is pretty excited. Pip is a chick (can you tell?). Yes, as in a chicken. 

No, we haven't moved to the country since we last talked. Why do you ask?

So anyway.

Chili Mac & Cheese. Comfort food, I think it's safe to say.

My mom used to make this for us. It's just really good. These things just go together. So you really should make it.

It's easy. It's good. It's cheesy. That's enough for now.

Chili Mac & Cheese

8 oz macaroni (about 2 cups uncooked), cooked according to package directions
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
28 oz. can crushed tomatoes
1 tsp cumin
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp salt
1/2 tsp pepper
8 oz. sharp cheddar cheese (about 2 cups shredded)

Brown the beef with the onion and bell pepper in a large skillet, crumbling the beef and cooking until no longer pink. Drain any grease. 

Add the garlic, tomatoes, cumin, oregano, basil, salt & pepper and simmer for about 5 minutes.

Combine with the pasta and pour into a greased 9x13 baking dish. Top with the cheese and bake in 350 degree oven until bubbly and hot (about 20 minutes or so).