Chili Mac ‘N’ Cheese Bites

Name: Chili Mac ‘N’ Cheese Bites
Total time: 30
Yield: 12
Ingredients: 1 tablespoon canola oil; ½ medium sweet onion, finely chopped; 1 lb ground beef, 80/20; 1 packet McCormick® Chili Seasoning Mix; ¼ cup water; 2 tablespoons unsalted butter; 2 tablespoons all purpose flour; 1 ½ cups whole milk; 2 ½ cups shredded cheddar cheese, divided; 1 teaspoon kosher salt; 4 ½ cups macaroni, cooked; nonstick cooking spray, for greasing; 1 cup sour cream; ¼ cup shredded sharp cheddar cheese; ¼ cup scallions, sliced; 1 jalapeño, thinly sliced, optional

Recipe by McCormick from tasty.co

Meal 30 Mins.

Ingredients

12 servings

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1 tablespoon canola oil
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½ medium sweet onion, finely chopped
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1 lb ground beef, 80/20
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1 packet McCormick® Chili Seasoning Mix
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¼ cup water
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2 tablespoons unsalted butter
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2 tablespoons all purpose flour
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1 ½ cups whole milk

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2 ½ cups shredded cheddar cheese, divided
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1 teaspoon kosher salt
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4 ½ cups macaroni, cooked
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nonstick cooking spray, for greasing
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1 cup sour cream
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¼ cup shredded sharp cheddar cheese
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¼ cup scallions, sliced
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1 jalapeño, thinly sliced, optional

Instructions

Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3–5 minutes.
Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5–7 minutes, until the meat is browned.
Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4–5 minutes, until the spices are well incorporated. Remove the pan from the heat.
Make the mac ‘n’ cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
Add the chili to the mac ‘n’ cheese and stir until well incorporated.
Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
Fill each cup with the chili mac ‘n’ cheese, pressing down slightly with the back of a spoon to flatten the tops.
Place the muffin tin on a baking sheet, then bake for 15–20 minutes or until the sides of the mac ‘n’ cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac ‘n’ cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
Top the chili mac ‘n’ cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
Enjoy!