A delicious Mac & Cheese Topped With Slimming World Friendly Chilli Con Carne
You ever have those nights where you're rummaging through your cupboards, trying to find a meal to put together? Well this dish came from one of those evenings. I had all the basics to make a delicious chilli, but I didn't have any riced to serve with it.
I did a chilli pasta bake years ago, so thought I would give that meal another go. But when I got to my cupboard I realised that I didn't have any pasta shells in the house, but instead had some macaroni.
This gave me the idea to put together a Mac & Cheese Chilli, which is similar to the pasta bake, but with extra cheese added into the chilli mix, as well as melted on the top.
You could even make the chilli up in the slow cooker, but adding everything in and leaving it on low for 7 hours, and then added the pasta just before serving.
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Mac & Cheese Chilli Bake Recipe
Extra Easy Syn Value: Syn Free
Healthy Extra: 2 x A per portion
All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
You will need:
Low calorie cooking spray
1 large red onion, finely chopped
2 garlic cloves, crushed
1 tsp smoked paprika
2 fresh chillies, deseeded and chopped (adjust to how spicy you want it!)
500g lean beef mince (5% fat or less)
2 tsps ground cumin
1 tsp ground coriander
300ml beef stock, made up from a stock cube
A pinch of cayenne pepper
1 green pepper and 1 yellow pepper, chopped
1 Tin chopped tomatoes
Salt and freshly ground black pepper
400g tin of red kidney beans
150g dried macaroni pasta
160g of extra light cheese, split into 2 80g piles
Method:
Spray a large saucepan with the cooking spray, then and add the onion and garlic. Cook until they are softened. Add the beef mince and cook until browned. Add the chillies and spices and stir for a few minutes while cooking.
Add the peppers, tomatoes and stock. Stir, bring to the boil and then reduce to a simmer.
Simmer until the liquid has been reduced.
Add the kidney beans and a pinch of salt and pepper. Leave on a low heat while you cook the pasta.
Par boil the pasta in salted water. Once cooked, drain and then add to the chilli mix.
Add 1 of the 80g piles of cheese to the pasta and chilli mix, and stir through.
Add to an oven proof dish and sprinkle the rest of the cheese on top.
Bake in the oven for 10 mins or until the cheese on top is bubbling.
Notes
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