Chili Mac & Cheese with Kristina Behr

My incredible co-host from NJ Morning Show joins me in the Cucina this week to cook up a Behr family favorite! A quick and easy chili Mac & cheese that her kids gobble up and we’re pretty sure yours will too! As a mom of two boys, she’s always looking for easy ways to get calories in them because they’re constantly GOING!

On top of being Mamma Behr, Kristina is an Emmy Award winning journalist and has done pretty much everything you can in local TV news! Growing up with her parents being involved in TV, she always knew it was where she’d wind up! Check out her story about getting her haircut next to Susan Lucci as a kid!

Kristina and I take a look back on what it was like growing up in New Jersey and what it’s like for kids today - all while polishing off this stick-to-your-ribs chili Mac! I’m really glad she shared this recipe because, it’s not something I ever would have come up with on my own, AND, it’s really good! I can definitely see why the kiddos like it and the grown ups can get on board too! If you’re looking for a delicious meal, a good laugh and a great story - check out the video!

Chili Mac & Cheese
Serves 4-6

1 lb. ground beef
1/2 tsp. garlic powder
1 tsp. cumin
1 tsp. coriander
pinch of salt
pinch of black pepper
pinch of chili powder (optional)
1 10 oz. can fire roasted tomatoes with chilies (mild for the kiddos)
2 C. beef broth
1/2 lb. pasta (elbows, rotini, or cavatappi work well)
1/2 C. milk
4 oz. cream cheese
4 C. shredded cheese

Heat a stock pot over medium-high heat. Add beef and break up with a wooden spoon. Season beef with garlic powder, cumin, coriander, salt, pepper and chili powder if using. Cook until browned.

Add in fire roasted tomatoes, rinse can and add the water. Add in the beef broth and the pasta. Bring to a boil. Cover and cook until the pasta is al dente, about 8-10 minutes.

Combine milk and cream cheese in a microwave safe bowl. Heat for 30 seconds at a time until the cream cheese is soft enough to stir.

Pour milk mixture into pot with pasta. Add in cheese and stir to combine. Taste and adjust seasoning. If texture is too thick, add a splash more milk. If too thin, allow to cook a few minutes longer. Leftovers can be stored for up to 4 days in refrigerator.

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