Vegetarian Chili Mac n' Cheese

Last week John and I decided to make this delicious, cheesy recipe from Kira's blog (again). It really did come together quickly and would have been good for a week night. Of course, I can't make anything truly according to directions, so we used fusilli instead of elbow macaroni. And it turned out great!

It looks more yellow (i.e., cheezier) in this picture, but the spices really make it more interesting than just straight up mac n' cheese.

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

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.

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