Chili Mac and Cheese

Place 8 oz elbow macaroni and 1 tbsp salt in the Suvie starch strainer set within the Suvie pasta pot (green handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Close the door, input settings (Pasta, 8 minutes), and cook now.

While the macaroni cooks, stir 1 tbsp olive oil, ½ finely chopped onion, 1 lb ground beef, 1 tbsp chili powder, 2 tsp cumin, and 1 tsp kosher salt in a Suvie pan. Place pan in the bottom zone of Suvie. Stir 1 can kidney beans and 1 can fire roasted tomatoes in a second Suvie pan and place in the top zone of Suvie. Input settings (Bottom Zone: Roast at 400°F for 20 minutes, Top Zone: Roast at 400°F for 20 minutes), and cook now.

After the macaroni has finished cooking, drain and transfer to a large bowl with 8 oz monterey jack and 2 tbsp sour cream, stirring to combine.

Remove pans from Suvie and add contents to bowl with macaroni. Stir to incorporate and season to taste with salt and pepper. Divide mixture between the 2 Suvie pans. Return pans to Suvie and broil for 5 minutes. Remove pans, divide chili mac and cheese between bowls, top with sliced scallions, and serve.