Tonight's dinner was sort of a last minute creation, but so delicious! I noticed that the gallon of organic milk JJ picked out on Saturday expires tomorrow. We're the kind of people that go through a gallon in 2 weeks, so to have it 4 days and then it expires kills me! I'm pretty sure JJ will be looking at expiration dates from now on as the milk is $6/gallon and we still have well over 1/2 gallon left.
So I had to think of some recipes that use a good amount of milk, and macaroni and cheese is one of them. My pantry is pretty limited right now, but I managed to come up with what we thought was a flavorful, spicy, creamy and delicious dinner! I served it with kicked up vegetables (see previous post).
Stovetop Vegetarian Chili Mac and Cheese
1/2 red onion, minced
1 tbsp. EVOO
1 tbsp. butter
salt and pepper
2 tbsp. flour
2 c. milk
2 c. shredded cheddar cheese
6 oz. elbow macaroni (I like Barilla plus)
1 12 oz. can Rotel with lime and cilantro
1 15 oz. can dark red kidney beans, drained and rinsed
1 tsp. corriander
2 tsp. cumin
2 tsp. chili powder
cilantro, for garnish
Bring a large pot of water to a boil, salt and add pasta.
Heat a deep skillet over medium.
Add onion, EVOO and butter. Season with salt and pepper.
Sweat out onions for 2-3 minutes, sprinkle flour over onions and whisk to cook off flour.
Add milk, turn heat to high and bring to a bubble.
Drain rotel and add to the milk, whisk in cheddar cheese and spices.
Once cheese is melted and incorporated, add beans.
Drain macaroni and add to the pot.
Stir well, serve with cilantro.