Festival Classic Lunch: Fire-Roasted Chili Mac & Cheese Bites

Allergens

Dairy, Gluten, Eggs (present in butter), Wheat (present in breadcrumbs)

Ingredients

• 1 lb elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 2 cups milk
• 1 can (15 oz) tomato sauce
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 tbsp chili powder
• 1 tsp paprika
• Salt and pepper, to taste
• 3 cups seasoned breadcrumbs
• 4 tbsp unsalted butter, melted

Instructions

1. In a large pot, cook elbow macaroni according to package directions drain and set aside.
2. In a separate pan, brown ground beef over medium heat. Drain excess fat.
3. Add onion, green bell pepper, and garlic to the browned meat, stirring frequently until vegetables are tender.
4. Stir in tomato sauce, chili powder, paprika, salt, and pepper. Simmer for 15 minutes.
5. In a large mixing bowl, combine cooked macaroni, shredded cheese, and chili mixture. Mix well.
6. Preheat grill or oven to 400°F (205°C).
7. Line two baking sheets with parchment paper or use non stick aluminum foil.
8. Shape the macaroni mixture into 1 inch balls and place them on the prepared baking sheets, spaced evenly apart.
9. In a shallow dish, combine breadcrumbs and melted butter. Roll each macaroni ball in the breadcrumb mixture to coat.
10. Grill or bake the coated bites for 20 25 minutes, turning occasionally until golden brown and crispy.

Chef’s Insight

To get the perfect char, grill the bites over direct heat, and then move them to indirect heat for the remainder of the cooking time. This will ensure a crispy exterior and a tender interior.

Notes

To achieve that mouthwatering sizzle and crowd energy, be sure to grill the bites outdoors on a warm day. The aroma of smoke will entice your guests while the crispy exterior contrasts with the gooey interior, creating an unforgettable sensory experience.