Veggie Chili Mac and Cheese
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Veggie Chili Mac and Cheese

Veggie Chili Mac and Cheese

with Corn and Sweet Peppers

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!

Tags:
Veggie
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

170 g

Rigatoni

(Contains Wheat)

398 mL

Kidney Beans

113 g

Yellow Onion

160 g

Sweet Bell Pepper

56 g

Corn Kernels

1 tbsp

Mexican Seasoning

398 mL

Diced Tomatoes

1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

7 g

Chives

Not included in your delivery

½ cup

Milk*

(Contains Milk)

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp

Salt*

0.13 tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3556 kJ
Calories850 kcal
Fat26 g
Saturated Fat16 g
Carbohydrate108 g
Sugar15 g
Dietary Fiber17 g
Protein40 g
Cholesterol65 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Whisk

Instructions

COOK PASTA
1

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.

COOK VEGGIES
2

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.

START SAUCE
3

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.

ASSEMBLE
4

Pour chili-cheese sauce over rigatoni in the large pot. Toss to combine.

FINISH AND SERVE
5

Finely chop the chives. Divide the chili mac and cheese between bowls. Top with chives.

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