Stovetop Vegetarian Chili Mac and Cheese
source: A Year in the Kitchen
Ingredients
1/2 red onion, minced
1 tbsp. olive oil
1 tbsp. butter
salt and pepper
2 tbsp. flour
2 c. milk
2 c. shredded cheddar cheese
6 oz. elbow macaroni
1 12 oz. can Ro-tel with lime and cilantro (I just used plain Ro-tel)
1 15 oz. can dark red kidney beans, drained and rinsed
1 tsp. coriander
2 tsp. cumin
2 tsp. chili powder
cilantro, for garnish
Preparation
Bring a large pot of water to a boil, salt and add pasta.
Bring a large pot of water to a boil, salt and add pasta.
Heat a deep skillet over medium.
Add onion, EVOO and butter. Season with salt and pepper.
Sweat out onions for 2-3 minutes, sprinkle flour over onions and whisk to cook off flour.
Add milk, turn heat to high and bring to a bubble.
Drain rotel and add to the milk, whisk in cheddar cheese and spices.
Once cheese is melted and incorporated, add beans.
Drain macaroni and add to the pot.
Stir well, serve with cilantro.
2 comments:
Confession - I've never had chili mac! I definitely need to try it.
I've never thought to add beans & Rotel to mac & cheese! Interesting!
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