Cooper Sharp Chili Mac and Cheese

Melt Melt MELT 4 4 SERVES: 4

It was way back in the 1880s that a San Antonio market first set up stands to sell piping hot bowls of chili. Back then it was served by women known as “chili queens.” From there, chili became so big that it got a spot all its own at the 1893 Chicago World’s Fair. Which, incidentally, is the same year Cooper Cheese came on the scene. They were just meant to be together. So try out this Cooper Sharp Chili Mac and Cheese, and celebrate the long traditions that made such deliciousness possible. Maybe even crown yourself chili queen.

INGREDIENTS

Chili:
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

Garnish:
sour cream
green onions, chopped

DIRECTIONS

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.