One-Pan Chili Mac
Serve your students the macaroni and cheese they adore, but with a surprising twist! This hearty and satisfying dish combines the best of both worlds: the richness of chili and the satisfying creaminess of mac and cheese. All you need is Bongards® Super Melt™ Yellow American Feather Shred Cheese, whole grain macaroni noodles, ground beef or turkey, black beans, chili seasoning, and water. And our easy, one-pan method saves you time and effort! Whether you’re a chili lover or a pasta enthusiast, our One-Pan Chili Mac is sure to please.
INGREDIENTS
- 46 oz. Bongards® Super Melt™ Yellow American Feather Shred Cheese
- 40 oz. Whole grain elbow macaroni noodles, dry
- 30 oz. Ground beef or turkey, fully cooked
- 10 oz. Black beans, drained
- 3 oz. Chili seasoning
- 120 oz. Warm or hot water (by weight)
PREPARATION
- Preheat convection oven to 425 degrees F.
- In a 4″ deep full hotel pan, add cheese, macaroni noodles, ground beef/turkey, black beans, and chili seasoning. Mix together until combined.
- Add water and stir briefly until all ingredient are distributed evenly in the water.
- Cover pan with foil and poke 2 dime-sized holes in top to vent.
- Place in convection oven for 1 hour with full fan.
- Remove from the oven, peel back foil, and stir well.
- Cover again with foil and place in warming cabinet for 30 minutes.
- Remove from warmer, stir again, and serve.
YIELD
- 40 – 6.15 oz. servings
- Fulfills 2 meat/meat alternate and 1 grain CN crediting
