Chili Macaroni & Cheese


"A quick but spicy, nutritious and filling vegetarian supper. Tastes even better after a day or so!"
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40 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Follow directions on box to prepare the pasta. While pasta is cooking:
  2. Preheat oven to 425.
  3. Prepare the sauce:
  4. Melt butter in a large skillet over medium high heat.
  5. When butter is melted, add garlic. Saute for 30 seconds.
  6. Add flour. Whisk until thoroughly combined with butter.
  7. Add evaporated milk. Whisk until no lumps remain and the mixture just begins to thicken.
  8. Add 2 cups of cheese. Whisk into milk mixture until all the cheese is melted and no lumps remain. Thin mixture with cream until the cheese sauce can easily be stirred and isn't stringy, but still coats a spoon.
  9. Stir in cumin and hot pepper sauce. Remove cheese sauce from heat. Fold tomatoes and jalapeno peppers, beans, and red pepper into cheese sauce.
  10. When pasta is done cooking, drain, then return to pot. Stir cheese sauce into pasta until thoroughly combined. Top with remaining grated cheese. Bake, uncovered, in 425 oven for 15 minutes or until cheese is melted and bubbling. Remove from oven. Let stand for 10 minutes before serving.


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