Cheesy Chili Mac Recipe!
Cheesy Chili Mac is usually served during rainy and cold seasons. It is packed with vitamins and minerals that is good for your kids. Besides of its very easy to prepare and to cook, it is also a budget meal and 100% sure that your kids going to love this and beg for more cause it tastes cheesy rich and flavorful.
This is my version of Cheesy Chili Mac Recipe!Enjoy!
Ingredients:
2 ½ cups uncooked macaroni noodles
1 cup frozen corn kernels
15 oz. can kidney beans
1 ½ cup shredded sharp cheddar cheese
15 oz. can pinto beans
15 oz. can black beans
15 oz. can dice tomatoes
15 oz. can tomato sauce
2 ½ cups vegetable broth
2 tbsp. flour
2 tbsp. chili powder
2 cloves garlic
1 pc. yellow onion
1 tbsp. virgin olive oil
Directions:
In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
Drain and rinse the kidney beans, black beans, and pinto beans.
Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
Add the uncooked macaroni noodles and stir well.
Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
When the pasta is tender, you can now add the shredded cheddar and stir until melted.
Serve while it’s hot.
Share with your family and friends! Enjoy!
- 2 ½ cups macaroni noodles uncooked
- 1 cup frozen corn kernels
- 15 oz. can kidney beans
- 1 ½ cup Cheddar Cheese shredded sharp
- 15 oz. can pinto beans
- 15 oz. can black beans
- 15 oz. can dice tomatoes
- 15 oz. can tomato sauce
- 2 ½ cups vegetable broth
- 2 tbsp. flour
- 2 tbsp. Chili Powder
- 2 cloves garlic
- 1 pc. yellow onion
- 1 tbsp. virgin olive oil
- In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
- Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
- Drain and rinse the kidney beans, black beans, and pinto beans.
- Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
- Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
- Add the uncooked macaroni noodles and stir well.
- Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
- When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
- Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
- When the pasta is tender, you can now add the shredded cheddar and stir until melted.
- Serve while it’s hot.
- Share with your family and friends! Enjoy!
