Mac 'n Chili or Chili Mac

Mac 'n Chili (or Chili Mac)

Ingredients:

1 pound elbow macaroni

2 cups sharp cheddar cheese, shredded

2 tablespoons Olive Oil

1 medium onion, halved and thinly sliced

1 green bell pepper, seeded and diced

2 garlic cloves, minced

2 pounds ground turkey

2-3 tablespoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1 16 ounce can crushed tomatoes

1 cup chicken stock

1 16 ounce can red kidney beans, drained

1/4 teaspoon salt

Instructions:

Turkey Chili:

1.  In a large saucepan, heat the oil to medium heat

2.  In saucepan, add onions, green peppers, and garlic

3.  Cook onions, green peppers and garlic for 5 minutes

4.  Stir frequently

5.  Add the turkey meat

6.  Cook the turkey meat all the way through

7.  Stir frequently

8.  Stir in the chili powder, cumin, and oregano

9.  Add the tomatoes, chicken stock, kidney beans, and salt

10.  Bring to a boil, then reduce heat, and let simmer for 30 minutes.

Macaroni Noodles:

11.  In a separate large pot, bring water to boil.

12.  Add elbow macaroni

13.  Let boil for 10 minutes

14.  Drain water from noodles

Putting it all together:

15.  Add the macaroni noodles to the Turkey Chili

16.  Add 2 cups cheddar cheese

17.  Stir the noodles and cheese in and mix thoroughly

Mark's Story - 

A few weeks ago, I was at the library, and I checked out a cookbook.  I looked through it, and I found a recipe for a Turkey Chili.  I made that for dinner one night.  It was good.  But it turned out a little watery.  Trish suggested I add macaroni noodles.  So, the next week, our workplace was having a Chili Day.  I brought in a Mac 'n Chili.  Trish told me that it is called a Chili Mac.  I like Mac 'n Chili better.  Everyone liked it.  It's really good.  I'll be making this one again.

Oh, one more thing, Jesus loves you!!  

Mac n Cheese with Butternut Squash

Mac n Cheese with Butternut Squash

Ingredients:

1 pound elbow macaroni
2 10 ounce packages of frozen squash
2 cups lowfat milk
4 ounces extra sharp Cheddar, grated (1 1/3 cup)
2 ounces Monterey Jack, grated (2/3 cup)
1/2 cup Ricotta Cheese (or 1/2 cup Mozzarella)
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne (red) pepper
2 tablespoons grated Parmesan
2 tablespoons unseasoned bread crumbs
1 teaspoon olive oil

Instructions:

1.  Pre-heat oven to 375 degrees
2.  Bring a large pot of water to boil.
3.  Add the macaroni
4.  Let boil 10 minutes
5.  Drain water and remove from heat
6.  Place frozen squash in a large saucepan
7.  Add 2 cups lowfat milk to squash
8.  Cook squash/milk over low heat for 5 minutes - stir occasionally
9.  Turn the heat up to medium-high heat and cook until it is at a simmer - continue stirring.
10.  Remove pan from heat
11.  Stir the Cheddar, Monterey Jack, and the Ricotta (or Mozzarella) into the Squash/Milk mix.
12.  Add and stir in the salt, mustard, and cayenne (red) pepper to the squash/milk/cheese mix
13.  Pour the squash/cheese mix over the macaroni noodles.
14.  Stir the cheese mix and macaroni together very thoroughly
15.  Grease a 13x9 casserole dish
16.  Pour the macaroni noodle/cheese mix into casserole dish
17.  In a small bowl, combine and stir the Parmesan, bread crumbs, and olive oil
18.  Sprinkle the bread crumb/parmesan mix over the top of the casserole
19.  Bake for 20 minutes
20.  Then after 20 minutes, broil for 2-3 minutes for a brown and crisp top.
21.  Enjoy!!

Mark's Notes - 
For the Ricotta Cheese, I had to substitute Mozzarella cheese as Trish is allergic to the Ricotta.

Mark's Story - 
I came across this recipe on the Food Network Facebook feed.  I liked the idea that it had squash in it.  Sneaky way to feed the kids vegetables.  Everyone liked it.  Trish works at the high school cafeteria, and they were interested in it, and so I made them a batch.

Here is the original link to the Food Network Recipe

http://www.foodnetwork.com/recipes/ellie-krieger/macaroni-and-4-cheeses-recipe.html