Poblanos add a kick of heat to this chili mac recipe. If that's not your thing, swap in green bell peppers to tone down the heat in this easy pasta dish, which mashes up mac and cheese and chili into a seriously satisfying skillet dinner. Source: EatingWell Magazine, September 2019

Stacy Fraser
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Ingredients

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Directions

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  • Cook pasta 2 minutes less than the package directions. Drain.

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  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, peppers and celery and cook, stirring often, until softened, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add beef, chili powder and salt; cook, stirring and breaking up with a spoon, until the beef is no longer pink, 4 to 5 minutes.

  • Add tomatoes with their juice and broth; bring to a boil over high heat and cook for 2 minutes. Add beans and the pasta, reduce heat to medium and cook, stirring often, until hot, 1 to 2 minutes. Remove from heat. Fold in sour cream. Serve topped with Cheddar and scallions and/or pickled jalapeños, if desired.

Nutrition Facts

567 calories; 21.8 g total fat; 8.2 g saturated fat; 73 mg cholesterol; 731 mg sodium. 1073 mg potassium; 64.4 g carbohydrates; 14.3 g fiber; 6 g sugar; 33.7 g protein; 2175 IU vitamin a iu; 51 mg vitamin c; 65 mcg folate; 250 mg calcium; 6 mg iron; 148 mg magnesium; 1 mg thiamin;

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
11/27/2019
Loved it! Followed the recipe exactly. Recipe made 6 servings but they were huge. I might split into 8 next time. Read More