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  • Prep
    15 min
  • Total
    35 min
  • Servings
    6 - 8

Chili Mac & Cheese

Ingredients

  • 454 g (1 lb) of lean ground beef 
  • 1 onion, chopped
  • 30 ml (2 tbsp) of canola oil
  • 2 garlic cloves, chopped
  • 796 ml (28 oz) can of diced tomatoes 
  • 540 ml (19 oz.) can of kidney beans or black beans
  • 15 ml (1 tbsp) of chili powder  
  • 10 ml (2 tsp) of ground cumin
  • Salt and freshly ground pepper to taste
  • 840 ml (3 ½ cups) of chicken stock 
  • 285 g (10 oz) of macaroni pasta, or any other type
  • 300 g (3 cups) of Armstrong Lactose free Marble Cheddar Cheese , grated
  • Fresh coriander to taste

Directions

  1. In a large pan, cook the ground beef and onions in oil over medium-high heat in oil until golden.
  2. Add the chopped garlic and cook for another 2 to 3 minutes. Carefully strain any excess grease.
  3. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, salt, pepper and chicken broth. Mix and bring to a boil.
  4. Add the pasta and cook following the package instructions.
  5. Add the cheese and cook for another 5 minutes, or until the mix thickens.
  6. Garnish with chopped coriander.

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