Southwestern Skillet Mac & Cheese
Although this was pretty good, it wasn’t exactly what I was expecting. When something is called "Mac & Cheese", I think of creamy cheese sauce and macaroni, with possibly a few additions. I don’t think red sauce. Josh ate his on bread and said he thought he could eat it without the added calories of the macaroni. I thought while I was cooking it, I could have just added in a couple cans of kidney beans and made a chili instead. Really, all of the ingredients were the same as chili and it would have been a good chili, but it needed more cheese for my taste.
Ingredients 1 cup elbow macaroni 1 pound ground bison 1/2 cup chopped onion 1/2 cup seeded and chopped green bell pepper 2 tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1 (14 1/2 oz) can diced tomatoes, with their juice 1 (8 oz) can tomato sauce 1 (4 1/2 oz) can chopped mild green chilies 1/2 cup water 1 cup shredded reduced-fat cheddar cheese
Preparation Bring a pot of water to a boil. Cook the macaroni according to package directions; drain and keep warm.
Spray large nonstick skillet with nonstick spray. Add the bison and cook until no longer pink, stirring with a wooden spoon to break up the meat. Stir in the onion, bell pepper, chili powder, cumin, and salt. Cook, stirring occasionally, until the onion is tender, about 3 minutes. Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes. Add the macaroni and the cheese, stirring to combine.