Ever since I started my blog I have been obsessed with reading other blogs, something I did before but not nearly as much as I do today. I find I love cooking blogs the most, probably because I love to cook so much! One of my absolute favorites is damndelicious.net. What I love about this blog is the fact she is a home cook like me, has a ton of great recipes on her blog, and takes beautiful pictures, something I’m hoping to be able to do once I bite the bullet and buy a camera. Oh and she has recipes for dogs on her site as well!
I actually made the One Pot Chili Mac & Cheese from Damndelicious.net yesterday but the recipe was so quick and easy, that I decided to save it for today as it would be great for any busy weeknight. I only made a few changes to the recipe and I have to say it was a welcome change to have something a bit different from the chili I usually make.
Oh, and you could easily substitute ground turkey or even chicken breasts for the beef and whole wheat pasta to “healthy it up a little”!
Here is the recipe with my changes:
1 tbs olive oil
2 cloves garlic, minced
6 cups chicken stock, unsalted
1 (14.5 oz.) can of fire roasted diced tomatoes
3/4 cup canned cannellini beans
3/4 cup red kidney beans
1 small can tomato paste
4 tbs cumin
3 tbs chili powder
2 tbs TOBASCO sauce
12 oz. elbow macaroni
3/4 cup Cabot shredded Monterey Jack cheese
3/4 cup Cabot shredded Cheddar cheese
3 tbs fresh chopped parsley, or cilantro (I prefer cilantro)
coarse sea salt and pepper to taste
- Heat olive oil, garlic, onion, and ground beef in your dutch oven over medium to high heat, being careful to make sure the beef is crumbled. Drain fat.
- Add broth, tomatoes, beans, tomato paste, spices and pasta. Bring to a boil; cover, reduce to simmer for about 15 minutes.
- Stir in cheese and TOBASCO.
***Cabot shredded cheese melts the BEST of any shredded cheese I have ever tried.