Cooper Sharp Chili Mac and Cheese
1 pound lean ground beef
1 small yellow onion
1/2 green pepper, diced
1/2 red pepper, diced
1 tablespoon minced garlic
2 cups marinara sauce
1 (10-ounce) can diced tomatoes, drained
1 can kidney beans, drained
1 teaspoon chili powder
1 teaspoon cumin
Mac and Cheese:
1 pound elbow macaroni, cooked to package directions
1 cup milk
1 tablespoon butter
1 1/2 cups Cooper Sharp White or Yellow cheese, sliced and chopped
green onions, chopped
In a large skillet, add a tablespoon of oil and sauté onions, peppers, and garlic until soft. Remove the sautéed veggies and set aside.
Add the ground beef and brown over medium-high heat. Season with chili powder and cumin. Add marinara sauce, diced tomatoes and kidney beans to the sautéed onions and beef mixture.
In a large sauce pan, add 1 cup of milk and heat over medium heat. Add 1 tablespoon butter, then add the chopped Cooper Cheese and stir until cheese is blended with milk. Add the cooked macaroni noodles.
Reduce heat to medium-low, then add the chili and stir until well mixed.
Serve in large bowls and garnish with sour cream and chopped green onions.