Vegetarian Chili Mac and Cheese

There is nothing quite as comforting as a big bowl of cheese and noodles. It's my two weaknesses together. The addition of beans and Ro-tel bulks it up and adds some color. The spices really give this dish some great flavor. Joe loved it, and it took much less time to make than I thought it would. Although not the healthiest, this will definitely be on the rotation as it gets colder.

Stovetop Vegetarian Chili Mac and Cheese
source: A Year in the Kitchen

Ingredients
1/2 red onion, minced

1 tbsp. olive oil

1 tbsp. butter

salt and pepper

2 tbsp. flour

2 c. milk

2 c. shredded cheddar cheese

6 oz. elbow macaroni

1 12 oz. can Ro-tel with lime and cilantro (I just used plain Ro-tel)

1 15 oz. can dark red kidney beans, drained and rinsed

1 tsp. coriander

2 tsp. cumin

2 tsp. chili powder

cilantro, for garnish

Preparation
Bring a large pot of water to a boil, salt and add pasta.

Heat a deep skillet over medium.

Add onion, EVOO and butter. Season with salt and pepper.

Sweat out onions for 2-3 minutes, sprinkle flour over onions and whisk to cook off flour.

Add milk, turn heat to high and bring to a bubble.

Drain rotel and add to the milk, whisk in cheddar cheese and spices.

Once cheese is melted and incorporated, add beans.

Drain macaroni and add to the pot.

Stir well, serve with cilantro.