Chili Mac and Cheese with Franks


This kid-friendly recipe comes together in about 15 minutes, and only requires a single saucepan. Add vegetables of your choosing to the base recipe – chile peppers, sweet bell peppers, broccoli, zucchini, or mushrooms all work well – for a more grownup version.

Serves 4 to 6

Chili Mac and Cheese with Franks
  1. 1 tablespoon extra virgin olive oil or canola oil
  2. 1/2 package Prairie Grove Farms Uncured Franks (4 links), cut into 1/2-inch pieces
  3. 1 medium onion, diced (about 1 1/2 cups)
  4. 2 tablespoons tomato paste
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1 tablespoon chili powder
  8. 1/2 teaspoon chipotle powder
  9. 1 14-ounce can diced tomatoes (with juices)
  10. 8 ounces dry short pasta
  11. 2 1/2 cups water
  12. 2 tablespoons chopped fresh parsley
  13. 2 tablespoons chopped fresh cilantro
  14. 4 ounces shredded sharp cheddar cheese
  1. Heat a large saucepan over medium high heat and add the oil. Add the franks and the diced onions and cook, stirring, until the onions soften a bit, about 2 minutes.
  2. Add the tomato paste, cumin, coriander, chili powder, and chipotle powder and stir together. Add the tomatoes, pasta, and water, stir together, and cover. Bring to a boil and then reduce the heat to simmer and cook according to the cooking time on the pasta package directions.
  3. Stir in the parsley, cilantro, and cheese and serve.
  1. Because the franks, canned tomatoes, and cheese all contain salt, the recipe doesn’t call for any additional salt. If needed, adjust the seasoning at the end before serving.
  2. Nutrition Facts
  3. Calories: 521, Total Fat: 22.6g, Saturated Fat: 8.5g, Trans Fat: 0g, Cholesterol: 60mg, Sodium: 671mg, Carbohydrate: 56.2g, Dietary Fiber: 3.2g, Sugars: 4.8g, Protein: 24.2g, Vitamin A: 16%, Vitamin C: 13%, Calcium: 23%, Iron: 16%
Prairie Grove Farms