Are you drunk right now? OR: Do you want to feel like you’re drunk without actually going to the trouble? In either case, these chili mac ‘n cheese fries are HERE for you. They’re better than chili cheese fries. They’re better than mac ‘n’ cheese. They’re everything you need, together forever at last.
3. Chili Mac & Cheese Fries
Serves 8 as a snack
1/2 lb ground beef
1/2 onion, chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon kosher salt
1 teaspoon powdered cumin
1 teaspoon dried oregano
one 15-oz can kidney beans, drained and rinsed
one 15-oz or two 10-oz. cans diced tomatoes with green chiles
Fries + Assembly:
2 bags (about 50oz) ready-to-bake frozen French fries
1 box stove top mac & cheese (Annie’s or Kraft)
1 tablespoon minced fresh chives (optional garnish)
Preheat oven to 450°F (or to the temperature recommended in instructions on frozen fries).
Heat a medium saucepan over medium-high heat. Add beef, onion, and garlic and sauté, breaking up with a wooden spoon, until the meat is browned and the onions are soft. Stir in chili powder, cumin, oregano and salt and cook for another minute. Add beans and tomatoes, stir well, and bring to a boil. Cover, reduce heat to medium-low and simmer for about 30 minutes, stirring occasionally.
Fries + Assembly:
While chili cooks, bake frozen fries and prepare macaroni and cheese according to package instructions.
To serve, divide fries between dishes or baskets lined with waxed paper. Spoon chili and mac and cheese, to taste, over fries. Garnish with chives. Serve with forks (you’ll need them).
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