Beefy Chili Mac

This is the cover recipe for the Southern Cast Iron magazine this month.  If you've ever eaten chili mac, you know it's a delicious comfort food meal.  But this version has been elevated with the addition of ALFREDO sauce!  Yes, you read that correctly.  Not only are shredded Colby-Jack and Cheddar yummy ingredients, but with the addition of Alfredo sauce, the cheese level is through the roof.  Make sure you use a large cast-iron skillet (at least 12 inches deep and 3 - 4 inches deep) for this one.  

1 (16 oz.) package elbow macaroni

1 t. vegetable oil

1 1/2 pounds ground sirloin

1 small yellow onion, chopped

1 (1.25 oz.) package chili seasoning

1/2 t. kosher salt

1 (15 oz.) can chili beans, undrained

1 (10 oz.) can diced tomatoes and green chiles

1 (15 oz.) Alfredo sauce

1 (8 oz.) package Colby-Jack cheese, shredded

1/4 cup chopped green onion

1 cup shredded sharp Cheddar cheese

Halved grape tomatoes, sliced green onion, and fresh cilantro, to serve

Cook pasta to al dente according to package directions.  Drain.

Preheat oven to 350 degrees F.

In a large cast-iron skillet, heat oil over medium-high heat. Add beef, onion, chili seasoning, and salt; cook stirring occasionally, until beef is browned and crumbling and onion is tender, 8 - 10 minutes.  

Stir in beans and tomatoes; cook, stirring occasionally until heated through, about 5 minutes.  Remove from heat.

Stir in Alfredo sauce, Colby-Jack, and green onion; stir in cooked pasta until well combined.

Bake until hot and bubbly, 15 - 20 minutes.  Top with Cheddar.  Bake until cheese is melted, about 5 minutes more.  Let stand for 10 minutes.

Serve with tomatoes, green onion, and cilantro, if desired.