Monday, June 23, 2014

Monday’s Bread Bowl: Fancier Cheesy Chili Mac

Elbows can be dressed, too

This dish is actually fun to make.  The kids will love it.  Here’s the recipe

What you will need:

1 large skillet w/ lid
1 large mixing container
1 wooden spoon
3 tablespoons cooking oil
4 bacon strips, cut into bite-sized pieces
½ large yellow onion, diced small
3 garlic cloves, sliced thin
1 ½ lbs ground beef
1 (16 oz.) box, elbow macaroni that’s cooked al dente
1 (12 oz.) container, chicken broth
1 cup shredded cheese, Monterey Cheddar
1 (15 oz) can of diced tomatoes
1 (15 oz) can, whole kernel corn
1 bunch broccolini, chopped into small pieces
2/3 cup sour cream
Pinch of salt and pepper

Cooking & Directions:

Heat up large pan at medium-high heat.  Pour in cooking oil.  Add onion, garlic, and bacon.  Sautee until onion turns translucent.  Crumble ground beef into pan.  Stir well.  Let meat brown.  Pour in chicken broth and diced tomatoes.  Cover pan with lid and lower heat to medium-low.  Let ingredients simmer for another 20 minutes while occasionally stirring.  Next, gradually add corn, sour cream, cheese, and broccolini to pan’s ingredients.  Return cover and let pan simmer for another 15 minutes.  Lastly, add veggies and beef to the elbow macaroni.  Toss well then serve.          

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