Drain fat. Return pot to heat and add diced tomatoes, kidney beans, chili powder, cumin, cayenne, chicken broth, and pasta and bring to a simmer. Simmer until pasta is al dente, 14 to 15 minutes.
Full cream milk, Elbow macaroni, Butter, Shredded cheddar (I recommend using red cheddar 😋), Salt (As much as you like 👍), Pepper (As much as you like 👍), Pasta cream, Herbs ...
In Rosenstrach’s hands, it also becomes a one-pot wonder, because she skips the béchamel sauce and cream that often go into mac and cheese. What she doesn’t skip are the elements that make ...
bacon, chopped, elbow macaroni, chicken or vegetable broth, milk, shredded cheddar cheese, garlic powder, Salt and pepper to taste, Optional: chopped chives or parsley for garnish ...