Kosher Chili Cheese Pasta Recipe

About this recipe

A hearty and flavorful dinner featuring kosher ground beef, tender macaroni, and a rich chili cheese sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 75 Nos Oregano Sachet
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 pack (850 g) Chef'S Basket Macaroni Pasta| Durum Wheat Semolina|Rich In Protein & Fiber
• 1 kg Twf Bread Flour T55 - Specialised Maida

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
2. 2. While the oil is heating, dice 1 onion and mince 2 cloves of garlic. Add the diced onion and minced garlic to the pot and cook until the onion is soft and translucent, about 5 minutes.
3. 3. Sprinkle 2 tablespoons of flour over the onion and garlic mixture and stir constantly for 1 minute to cook the flour. Ensure the heat is not too high to prevent burning.
4. 4. Add 1 tablespoon of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of oregano, 1 cup of tomato sauce, and 2 cups of water. Stir well to combine and scrape up any bits stuck to the bottom of the pot.
5. 5. Add 2 cups of dry macaroni to the pot. Cover with a lid and bring to a simmer. Reduce the heat to low and cook for about 15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. If the mixture becomes too dry before the pasta is fully cooked, add a small amount of water.
6. 6. Once the pasta is cooked, turn off the heat.
7. 7. Serve hot and enjoy your kosher chili pasta!