Smokey Chili Mac with Cheddar and Scallions

By Marge Perry & David Bonom
This crowd-pleasing, hearty, one pot meal is crazy-easy to put together—and insanely delicious. It comes together quickly enough to make on a busy weeknight, but you’ll also want to share it with friends on the weekend.


    • bulk sweet Italian sausage
    • chili powder
    • elbow macaroni
    • Fire Roasted Diced Tomatoes
    • garlic cloves
    • ground black pepper
    • ground cumin
    • Jalapeño pepper
    • large onion
    • lean ground beef
    • Low-sodium chicken broth
    • medium red bell pepper
    • olive oil
    • reduced sodium red kidney beans
    • Salt
    • scallions
    • sharp cheddar cheese
    • Smoked Paprika


    1. Heat the oil in a 6-Quart Farberware Colortech Jumbo Cooker over medium-high heat. Add the garlic, onion, bell pepper and jalapeño pepper
    2. Add the beef and sausage and cook, breaking into smaller pieces, until no longer pink, 3-4 minutes.
    3. Stir in the chili powder, paprika and cumin
    4. Remove from the heat and season with salt and pepper. Sprinkle the top with the cheese, cover and let stand 2-3 minutes to allow to melt. Top with the scallions and serve.