Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 green bell pepper, stemmed, seeded, chopped
3 medium garlic cloves, minced
3 tablespoons chili powder
1/2 teaspoon red pepper flakes
1 tablespoon ground cumin
2 teaspoons dried oregano
1 pound ground beef
1 can whole peeled tomatoes, roughly chopped, juice reserved
2 tablespoons hot sauce
Freshly ground black pepper
1 pound elbow macaroni
4 French bread rolls
1 pound dry whole-milk mozzarella, grated
Directions
Preheat oven to 425 degrees F. Bring a large pot of salted water to a boil over high heat. Meanwhile, heat olive oil in a large saucepan over high heat until shimmering. Add onion and green pepper and cook, stirring often, until soft, about 2 minutes. Add garlic, chili powder, red pepper flakes, cumin, and oregano. Stir continuously until very fragrant, 30 seconds to 1 minute. Add beef and cook until no longer pink, stirring frequently with a wooden spoon to break up the meat, about 7 minutes. Add tomatoes and juice and the hot sauce, stir well, and bring to a boil. Reduce heat to maintain a steady simmer and cook until thickened, about 30 minutes. Season with salt and pepper. Cook pasta in the boiling water according to the directions on the packaging. Drain in a colander and then stir into the chili mac. Cover and keep warm. Slice the rolls in half horizontally. Place rolls, cut-side up, on a large baking sheet covered with aluminum foil. Sprinkle cut sides with grated cheese. Place rolls in the oven and cook until cheese melts and rolls are toasted, about 8 minutes. Spoon the chili mac onto the bottom rolls and crown with the top piece. Serve.