Cheesy Chili Mac

As I'm sure you have heard that Borders bookstore is going out of business. It's very sad for the company and all of its employees, but GREAT for us! Magazines are 40% off and I loaded up on all of the America's Test Kitchen magazines I could find!

Usually I never buy ATK because the magazines run about $10.00, which is alot for a magazine. I'm more comfortable in the $4.00 range. But when the magazines were on sale it brought the price down to $4.77 a piece. There is nothing like a good sale!

On of the magazines I purchased was ATK's Skillet Suppers, and who doesn't love a dinner that can be made in one pan? One of the recipes that spoke out to me this evening was Cheesy Chili Mac, because Dusty hasn't been feeling well and I just wanted comfort food.

I always want comfort food!

The original recipe ingredients list says to use Italian Blend Cheese, but I think that was a typo. Because after I went to the grocery store, bought the Italian Blend Cheese and came home, I read the description of the recipe a little more closely and it talks about MEXICAN Cheese Blend.

????????

It tasted good with the Italian Blend, but definitely use Mexican when you make this.

I also love that this recipe is comfort food, but doesn't call for 1 stick of butter or 1 cup of heavy cream. Don't you just hate that? Dishes like that go from "Comfort Food" to "Guilt Food" instantly for me. It drives me crazy! But this dish makes me very happy!

Here is what you are going to need for Cheesy Chili Mac:
{4 servings}
-1 tbsp Canola Oil
-1 medium Onion, minced
-1 tbsp Chili Powder
-1 tbsp Ground Cumin
-1/2 tsp Salt
-3 cloves of minced Garlic
-1 tbsp Brown Sugar
-1 pound 90% Ground Beef or Turkey
-2 cups Water
-1 (15 ounce) can Tomato Sauce
-2 cups (8 ounces) Elbow Macaroni
-2 cups shredded Mexican Cheese Blend
-Salt and Pepper to taste

Heat oil in 12-inch skillet over medium heat until shimmering. Add the minced onion, chili powder, cumin and 1/2 tsp Salt. Cook, stirring often, until softened (about 5 to 7 minutes). Add in the garlic and brown sugar and cook until fragrant (30 seconds). Add ground beef/turkey and cook until no longer pink (3 to 5 minutes).

Stir in water and tomato sauce, then add in the elbow macaroni. Increase the heat to medium-high and cover the skillet. Stir often and make sure to maintain a vigorous simmer until macaroni is al dente.

Take the skillet off heat and stir in 1 cup of the cheese and season with salt and pepper to taste. Sprinkle the remaining cheese over top, cover and let the cheese melt for about 2 to 4 minutes.

Serve and enjoy your bowl of comfort!