Estimated Nutrition (whole recipe, rough)
Counts 20 of 21 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Corn Chip | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- kosher salt and black pepper
- 2 cups (8 ounces) macaroni
- 2 tablespoons vegetable oil
- 1 small red onion, minced
- 3 cloves garlic, minced
- 1/2 red bell pepper, chopped
- 8 ounces lean ground beef
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 15-ounce can kidney beans, undrained
- 1 14.5-ounce can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces cream cheese
- 2 cups shredded sharp Cheddar, plus extra for garnish
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 green onions, chopped
- Corn chips, such as Tostitos Scoops, for serving
Directions
Preheat the oven to 400 degrees F. Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces.
Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper.
Pour the pasta into the cheese sauce and stir to combine. Mix the chili into the macaroni and cheese.
Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.
Category:World Recipes
Category:Main Dish Recipes
Category:Macaroni and cheese Recipes
Category:Macaroni Recipes
Category:Chili Recipes
Category:Chili powder Recipes
Category:Cheese Recipes