Kosher salt and freshly ground black pepper, to taste I’m a fan of making one big mess instead of two! Hahaġ (14.5-ounce) canned white kidney beans (AKA cannellini beans), drained and rinsedġ (14.5-ounce) canned kidney beans, drained and rinsed I LOVE this recipe! I figured out how to double this recipe so that I can eat one that night and freeze the other. With little kids “saucy” doesn’t mix! I LOVE this site so much I will GLADLY be buying her cookbook- one, to have pretty pictures and not having to have my latop open in the kitchen and two-to say “THANK YOU” for the blog and the delicious meals I’ve cooked because of it. I hope Chungah isn’t bothered by all of our adjustments. The flavors are amazing and I’m glad it took to the tweaking I, and many others, ended up doing to it. The bottom is a bit saucy so I don’t know how leftovers will be but there are PLENTY and I’m glad for it. I ladled it into a large bowl and put cheese between layers and left it in the bowl a bit longer than the 2 min it would have taken otherwise. As I hoped much of the chicken broth absorbed so it was closer to a mac and cheese. It was, as advertised, DAMN DELICIOUS!! As is everything I’ve tried from this site. Because I have a 2 and 4 year old I only used 1 tsp of chili powder but otherwise I kept it all the same. So, comments in mind, I used a little over 1 lb of ground beef, 1 full can of beans for each-white and red, 16 oz of elbow pasta (whole box) and the whole packet of grated cheese (2 cups). I have a small fridge right now and I’m lucky to cook anything, let alone deal with odd leftover portions of meat and canned beans. I also didn’t love the odd measurements, as others have commented on as well. If I hadn’t dug around the comments as I usually do I’d have been pulling my hair out thinking I messed it up. So when I first saw this recipe I too assumed it was a mac and cheese with some chili elements added, not a chili/mac and cheese hydrid-which is what this is. The 2 1/2 year old ate two helpings! That’s rare! Overall, a good base recipe to build on and tailor to you liking. It was delicious though, and my kids enjoyed it. If I were to do the recipe again, I would add an extra can of tomatoes, use beef broth instead of chicken broth, less noodles, and definitely add the siracha/hot sauce. I did add more chicken broth to compensate for the noodles. It turned out a bit more gumbo-like or stew-like that soupy like the picture for obvious reasons. It’s slightly less than 3/4’s, which is…I’m not sure. It’s also very difficult to get exactly 10 oz of noodles in the pot. The way I buy my beef though, it’s very inconvenient to only use the 8 ounces. I also accidentally put in a whole pound of beef and a whole box of macaroni noodles (16 oz) because I wasn’t paying attention and didn’t realize the recipe cut it down like that. I added Siracha to mine to give it a bit more kick since the seasonings by themselves were a tad bland.
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