Express
Beef Chili Mac & Cheese
with gemelli and green onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Tom Scodari
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In Your Box (serves 4)
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16 oz. Cooked Gemelli Pasta
- 16 oz. Ground Beef
- 15 oz. Crushed Tomatoes
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4 fl. oz. Cream Sauce Base
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3 oz. Shredded Nacho/Taco Cheese Blend
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2 oz. Cream Cheese
- 2 Tbsp. Tomato Puree
- 2 Green Onions
- 2 Tbsp. Taco Seasoning
- 1½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqRYKQPE
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Calories640
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Carbohydrates48g
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Net Carbs44g
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Fat34g
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Protein37g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Large Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare Green Onions and Cook Beef
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add ground beef, white portions of green onions, a pinch of pepper, and taco seasoning to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
2 Cook the Chili
Stir tomato puree, crushed tomatoes, and half the garlic salt (reserve remaining for mac and cheese) into hot pan with ground beef. Bring to a simmer.
Once simmering, reduce heat to low and stir occasionally until slightly thickened, 8-10 minutes.Remove from burner.While chili cooks, continue recipe. -
3 Make the Mac and Cheese
Place another large non-stick pan over medium-high heat. Add cream base, cream cheese, remaining garlic salt, and 1/2 cup water to hot pan. Bring to a simmer.
Once simmering, stir occasionally until cream cheese has fully melted, 1-2 minutes.Add pasta and half the shredded cheese (reserve remaining for garnish). Stir often until cheese has melted and pasta is heated through, 3-5 minutes.If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping mac and cheese with chili. Garnish with remaining shredded cheese and green portions of green onions. Bon appétit!
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