Q: Did you hear about the two antennas that got married?
A: It was a nice ceremony, but the reception was amazing.
Warm up a cold January night with this easy One Pot Chili Mac And Cheese. Its Tex-Mex flavors and lots of cheese make it a spicy, comforting meal.
If you want to serve Jalapeño Corn Muffins alongside the pasta, there is a really good recipe here.
One Pot Chili Mac And Cheese
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 pound lean ground beef
1 (1.25 oz) package chili seasoning mix
1 teaspoon kosher salt
2 cups whole milk
1 (14 oz) can chicken broth
1 (14.5-ounce) can diced tomatoes
12 ounces rotini pasta
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded cheddar cheese
2 tablespoons chopped green onion
1. Heat olive oil in a Dutch oven over medium high heat. Add garlic, onion, ground beef, chili seasoning and salt. Cook until beef is browned, stirring to crumble the beef as it cooks. Drain excess fat.
2. Stir in milk, chicken broth, and tomatoes. Bring to a boil and stir in pasta. Cover, reduce heat, and simmer until pasta is tender, about 13-15 minutes.
3. Remove from heat and stir in 1 cup Monterey Jack cheese until melted.
4. Sprinkle with cheddar, green onion and remaining 1/2 cup Monterey jack. Cover and let stand until cheese is melted, about 5 minutes.
Recipe from Cooking With Paula Deen Magazine
“I Can See It Clear” is some really dark stuff wrapped up in a musically mesmerizing tune. It’s from LA-based artist Katie Burden.