One of my rotation dishes is Rachael Ray's cheeseburger chili mac and cheese. I make it every few weeks and if I forget, Steve puts in a request. It's very easy and delicious. This is how it looks upon completion. Yummy!
Brown 3 pounds ground sirloin, drain and add one chopped onion and saute in extra virgin olive oil. Add 4 tablespoons chili powder, salt and pepper to taste and cook until the onion is tender. Add 1/2 cup each ketchup and yellow mustard. Mix well. Add 1 cup beef broth and 1/2 cup hot ajvar (Indian vegetable spread) Bring to a bubble and simmer until thickened.
While the chili is working, salt and oil boiling water and drop 2 boxes of whole wheat elbow macaroni in the pot. Cook al dente, drain and return to the pot.
Add the chili mix to the pot with the pasta and give everything a good toss.
Transfer to a casserole dish and top with 3 cups shredded sharp cheddar cheese. I mix half of this in the brew and put the remainder on top. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad. Enjoy! xo
