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KIWI magazine

Active time: 35 minutes

Total time: 1 hour 25 minutes


For the chili:

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 teaspoon chili powder
  • 1/2 pound ground grass-fed beef
  • Salt and pepper, to taste

For the macaroni and cheese:

  • 2 cups milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 cups grated sharp Cheddar cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 pound whole wheat pasta, such as shells or elbows
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


For the chili:

  1. In a medium skillet, sauté onions in olive oil until translucent.
  2. Sprinkle with chili powder and stir.
  3. Add beef and cook over low heat until brown. Add salt and pepper, to taste. Set aside.

For the macaroni and cheese:

  1. Preheat over to 375°F. Grease an 8-by-8-inch baking pan with olive oil or butter; set aside.
  2. In a medium saucepan, heat milk over medium heat. Melt butter in a medium stockpot. When butter starts to bubble, stir in flour for 1 minute.
  3. Slowly pour warm milk into a skillet a little at a time, whisking constantly. Continue cooking until mixture bubbles and becomes thick, about 8 minutes.
  4. Remove from heat. Add black pepper and cayenne pepper, 2 cups of the cheddar cheese and 1/4 cup of the Pecorino Romano; set cheese sauce aside.
  5. Parboil pasta for 2 to 3 minutes, until still firm inside. Drain and toss with olive oil. Stir into cheese sauce; add salt and pepper to taste.
  6. Pour mixture into the prepared dish. Spread meat in a layer over top of casserole. Sprinkle remaining 1/2 cup cheddar cheese and 1/4 cup Pecorino Romano cheese. Bake until golden brown, about 30 to 45 minutes. Transfer the dish to wire rack for 5 minutes; serve.
Serves 6

Per serving: calories 450, fat 35g, protein 25g, carbohydrates 12g, dietary fiber 1g

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