Chili Mac

Allergies and intolerances SUCK! But they don't have to stop you from eating ridiculously creamy, cheesy, comforting fare.

Case in point, CHILI MAC! From the amazing Allergy-Free and Easy Cooking by Cybele Pascal.

INGREDIENTS:

-1 tbsp plus 1 1/2 tsp olive oil
-1 cup diced yellow onion
-2 cloves garlic, minced or pressed
-1 tbsp chili powder
-1/4 tsp smoked Spanish paprika
-1 tsp ground cumin
-1 lb. ground beef, bison, or dark meat turkey
-1 tbsp brown sugar
-salt
-2 cups water
-1 15 ounce can tomato sauce
-8 ounces gluten-free elbow macaroni
-2/3 cup shredded Daiya vegan pepperjack
-2/3 cup shredded Daiya vegan cheddar
-2/3 cup shredded Daiya vegan mozzerella
-freshly ground pepper


DIRECTIONS:

-Preheat the broiler on high.

-Heat the olive oil over medium heat in a large, heavy, oven-safe pan. Add the onion and garlic and cook, stirring often, for 2 minutes, until slightly softened.

-Add the spices and cook, stirring, for 1 minute more, until aromatic.

-Add the meat and cook, stirring often, for 4 minutes or until no longer pink, breaking it up into a small crumble. Sprinkle with the brown sugar and 1/4 tsp of salt, stir, and cook for 1 minute more.

-Add the water and tomato sauce, increase the heat to medium-high, add the pasta, and stir well. Bring to a simmer, then reduce the heat to medium again. Simmer, stirring often, for 10 minutes or until the pasta is al dente. Meanwhile, toss together the three cheeses. Add 1 cup of the cheese mixture to the pasta. Stir, and season with salt and pepper to taste. Stir well. Top with the remaining cup of cheese. Broil 6 inches from the heat source for about 5 minutes, until the cheese has melted and is just starting to brown. Watch carefully so they don't burn. Let rest for a few minutes.

-DEVOUR MERCILESSLY.