Turn on the game and jump into your comfy clothes for tonight's combination of our two favourite winter meals. Chilli mac and cheese brings two worlds together for an uber tasty dinner the whole family can root for!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add the rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot.
While the pasta cooks, drain and rinse the beans. Transfer to a medium bowl. Strain the tomatoes. Core, then cut the pepper into 1/4-inch pieces. Peel, halve, then dice half the onion (whole onion for 4ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt, 1 min. Add the onions, beans and peppers. Cook, stirring occasionally until softened, 3-4 min. Season with salt and pepper.
Reduce heat to medium. Sprinkle the flour and Mexican seasoning over the veggies. Cook, stirring often, until flour mixture coats the veggies, 1 min. Whisk in 2/3 cup milk (dbl for 4 ppl). Stir often, until slightly thickened, 4-5 min. Stir in the tomatoes, cheese and corn. Cook, scraping up any browned bits from the bottom of the pan, until sauce is thick and creamy, 3-4 min. Remove from heat, then season with salt and pepper.
Pour chili-cheese sauce over rigatoni in the large pot. Toss to combine.
Finely chop the chives. Divide the chili mac and cheese between bowls. Top with chives.