Chili Mac

Serves: 6
Ingredients:

1 tablespoon olive oil 

1 lb. ground beef

2 cloves garlic, minced

1 onion, diced

2 tablespoon flour 

1 tablespoon chili powder 

1 teaspoon smoked paprika 

1 teaspoon dried oregano 

1 (8 oz.) can tomato sauce 

2 cups beef broth 

1/2 pound dry macaroni 

4 ounces sharp cheddar, shredded

3 ounces Velveeta, cubed small

Directions:

In a large skillet,add olive oil and brown the ground beef over medium heat. Add garlic and onion and cook until tender. Drain off the excess fat. When the garlic and onionn are tender, add the flour and cook for one minute, constantly stirring. Quickly add the chili powder, smoked paprika. oregano, tomato sauce, and broth, and continue to stir until incorporated.
Add the dry pasta, place a lid on top, and allow it to simmer. Reduce the heat to low, and let simmer for about 15 minutes or until the pasta is has absorbed all of the liquid and is done. Stir frequently to make sure it’s not sticking on the bottom of the skillet. If needed, add a a few tablespoons of water a little at a time until the pasta has finished cooking. When soft, the heat off and stir in the cheeses. Serve hot. A side salad is good with this dish.

Pumpkin Beef Mac-n-Cheese

Serves 4 to 6

Ingredients:

1 pound lean ground beef

1/2 onion, diced small
1/2 pound elbow macaroni
4 tablespoons butter

 6 to 8 ounces evaporated milk
1/2 teaspoon Tabasco sauce
1 teaspoon kosher salt
Fresh black pepper

1/2 teaspoon paprika
3/4 teaspoon dry mustard
12 ounces sharp cheddar, shredded

6 ounces Velveeta cheese, cubed small
1 cup of cooked pumpkin puree

Directions:

Cook ground beef until browned. Add onion and cook until tender.Set aside.
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Add the ground beef and onions.

In a bowl, whisk together the milk, hot sauce, salt, pepper, paprika and mustard. Stir into the pasta and add the cheeses. Add more evaporated milk if need. Over low heat continue to stir until cheeses are melted and creamy. Add the cooked pumpkin puree.Stir until incorporated and cook until hot and bubbly.

Serve as a side or alone.