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Dinner

Photo: Rachel Mayo

Chili Mac

Out of all the fancy things I know how to cook, this is my wife’s favorite dish. It’s creamy, filling, and gently rocks your spirit into a beautiful peace.

30 mins

SERVES 3-4

INGREDIENTS

Elbow macaroni

1/2 cup grated Parmesan

1/2 cup shredded cheddar

1 cup heavy cream

1 lb pork loin

1 tablespoon Season-All (use what you like but I highly recommend TONY’S!!!)

1/2 tablespoon cumin

1 tablespoon chili powder

1/2 stick of butter

1 tablespoon oil

DIRECTIONS

Boil macaroni in 4 quarts of water, drain, and set aside.

Warm a skillet to medium heat with oil.

Dice the pork into chunks and season with the cumin, chili powder, and Season All.

Add to skillet and brown.

Once brown, scoot the meat to the side.

Melt the butter in the skillet, add cream and bring to a boil.

Once boiling, add the cheeses on top, and whisk together until smooth.

Add macaroni to the skillet and fold everything together!

COOKING TOGETHER

KIDS’ SOUS-CHEF DUTIES

Most of this dish takes place over a hot pan, but the kids can measure everything out and pour in the ingredients (carefully!). You can even let them do the whisking if you’re comfortable with their stovetop skills!

Bristol Mayo

Bristol Mayo is a husband, father, traveler, kitchen alchemist, first of his name, lord of the sauces, and loyal subject of Wakanda. He believes food is tied to memory for a reason—it’s not necessarily about skill, but the feeling it leaves in your heart and belly! Bristol does the cooking while his partner-in-crime Rachel—wife, mother, taste-tester, food photographer extraordinaire—takes the photos.

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