I love mac and cheese. I also love chili. This is a natural combination. It also makes for great leftovers for me to bring to work for lunch the next day! Bonus!! Note to my coworkers: the entire stock room will smell like cumin tomorrow...just a friendly warning.
1 box whole wheat bowtie pasta2 tsp olive oil
1 tsp butter
1/2 large onion, finely diced
4 cloves garlic, minced
1 tbsp cumin
1 tbsp chili powder
1 tsp cayenne pepper
1/2 tsp dried chili flakes
2 tsp flour
1.5 cups 1% milk
1/2 cup old cheddar cheese, shredded
1/2 cup Monterrey jack cheese, shredded
3/4 cup diced tomatoes, drained
1/2 cup red kidney beans, drained
Start some water boiling for the pasta and cook according to the package directions. Meanwhile, heat the olive oil and butter in the bottom of a large sauce pan. Saute the onions and garlic until soft and translucent. Add your spices and flour and cook until fragrant. Now wisk in the milk and heat the sauce until thickened. Stir in your cheeses in batches until melt-y and well incorporated. Stir in the bean and tomatoes and voila - chili cheese sauce! Divide your pasta into bowls and top with the cheese-y deliciousness you just created and eat. Pretty simple, eh?
p.s. hi mom!
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