Raguchilimac Recipes

FAMILY FAVORITE CHILI MAC

Steps:

• Cook and drain the elbow noodles according to the package directions; set aside.
• Brown the beef in a large skillet over medium heat. Drain excess grease. Stir in the Ragu® Sauce, chili powder, cumin, tomatoes and corn. Bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
• Stir in the cooked noodles and 1 cup of the cheese until melted and heated through. Sprinkle the rest of the cheese evenly over top, heat on low until melted. Serve immediately.

RAGU CHILI MAC

Steps:

• In 12-inch nonstick skillet, heat olive oil over medium-high heat and cook green bell pepper, stirring occasionally, 3 minutes. Add ground beef and brown, stirring occasionally; drain.
• Stir in Ragu Pasta Sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes.
• Stir in macaroni and heat through. Serve, if desired, with sour cream and shredded Cheddar cheese.

ONE-POT CHILI MAC AND CHEESE

Steps:

• Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
• Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

RAGU CHILI

Steps:

• Brown meat, onion, and garlic in a large skillet.
• Stir in remaining ingredients. Simmer uncovered for 20 minutes, stirring occasionally.
• If desired, sprinkle with grated cheese before serving.