Chili Mac

Noshejan’s Fuego Fandango Chili Mac delivers bold flavor in every layer. The pasta catches all the smoky heat and warm spices from our Fuego Fandango blend, while the hearty chili, creamy sauce, and crisp topping build a rich, satisfying bite. It’s cozy comfort with a little attitude. A simple dish that tastes elevated because the flavor does the heavy lifting.

         Servings

4

Prep Time

15 Min

Cook Time

1 Hour

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp Noshejan Fuego Fandango
• 2 tbsp tomato paste
• 26 oz diced tomatoes and juice
• 1 cup beef broth
• 8 oz elbow macaroni
• 2 tbsp butter
• 2 tbsp flour
• 2 cups shredded cheddar cheese
• 1 cup shredded pepperjack cheese
• 2 oz cream cheese
• ½ cup Panko
• 1 tbsp olive oil
• 1 tbsp Fuego Fandango
• Chopped cilantro for garnish
• Sliced green onion for garnish

Instructions

Boil the pasta according to package instructions.  Drain and set aside.

In a large skillet (that is also oven safe), heat the olive oil over medium-high heat.

Add the onion and cook until translucent, about 4 minutes.

Stir in the garlic and Fuego Fandango, cooking for 1 minute and mixing well.

Add the tomato paste, mix well, and cook for 1 minute.

Add the ground beef, break it apart, and brown it thoroughly.

Stir in the diced tomatoes and broth.  Reduce heat to medium-low.

Simmer for 15 minutes, stirring often.

In a saucepan, melt the butter, whisk in the flour and cook for 1 minute over medium-high heat.

Slowly add milk, whisking constantly until smooth.  Add the cream cheese and stir until melted.

Stir in the shredded cheeses until melted and silky.

Stir the cooked pasta and cheese sauce into the chili base and mix completely.

Transfer to a baking dish or keep in the oven safe skillet.

Mix together the breadcrumbs, Fuego Fandango, and olive oil. Sprinkle over the top of the chili mac.

Bake at 400° uncovered.

Garnish with cilantro and green onions and serve hot.