One-Pot Chili Mac
Created by tmoning
, Thursday, 09 December 2010
It’s always a plus if you can make a pasta dish in one pot without cooking the pasta separately, but it can be difficult to determine how much liquid is enough to cook the pasta without making the finished dish too soupy. Here’s a recipe that comes out just right and, as an added shortcut, uses a boxed mix. Use any type of lean sausage, Italian or regular, hot or mild. The salsa, too, can be hot or mild. For more kick, pass the hot sauce. Freeze any leftover tomato paste in a snack-size resealable bag. It will come in handy when you need just a touch of tomato next time.
- 1 pound bulk sausage
- 1 tablespoon vegetable oil
- 16-ounce can ready-to-serve chicken broth (2 cups)
- 3 tablespoons tomato paste
- 12-ounce package macaroni and cheese dinner
- Approximately 1-1/2 cups chunky salsa
- Hot sauce, sour cream, chopped scallions, diced tomatoes, minced cilantro (optional)
- In a roomy saucepan, fry the sausage in hot vegetable oil, breaking it up as you go.
- Drain off any excess fat.
- Add the broth and tomato paste; bring to a boil; and stir in the macaroni.
- Simmer until the macaroni is tender, and then stir in the cheese packet.
- Stir in the salsa, adding more if needed to reach the desired consistency, and heat thoroughly.
- Pass the condiments.