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Get ready, get set…to fall in love with fall flavors all over again!

Thanks to some unexpectedly cool weather in our neck of the woods last week, I found myself reaching for my favorite cozy sweater…which got me thinking about fall…which got me all kinds of excited for this week’s Taste of Fall Cooking event at QVC!

To be fair, it doesn’t take much to get me excited about fall flavors. The things I like to cook best just taste better in the fall – ooey-gooey casseroles, cozy comfort foods and, of course, the kinds of desserts that make you want to find a friend and share the yumminess!

Still, fall is often the busiest time of year for so many families. I know my own calendar really starts to fill up in September. Which can make finding time for your favorite fall meals a little tricky.

That’s where temp-tations really helps make life easier. I picked my favorite, go-to, easy AND delicious fall recipe to share during QVC’s Taste of Fall Cooking event on Wednesday. And I’ll be featuring it in our beautiful, brand-new Jasper 4 quart baker!

Because if you’re going to fall in love with fall cooking, might as well make it super-easy as well as super-stunning, right?

Amy’s Chili Mac

This crowd-pleaser is perfect for even the busiest families! It comes straight from my BFF, Amy, who loves it because it’s so easy to throw together, and soooo delicious, her kids, Joey and Gracie, beg her to make it all the time.

 I love it because it reminds me of all the good times I’ve had, sharing this recipe with family and friends. What started out as a simple dish in Amy’s kitchen has become the star of tailgating parties, plenty of potlucks and the centerpiece of many memorable family meals.

If you’re super pressed for time, you can make it even easier by substituting 3 cans of your favorite brand of chili in place of everything but the macaroni and Cheddar jack cheese. Trust me, this recipe is foolproof, and fabulous for fall…especially in our new Jasper pattern!

16 ounces elbow macaroni

1 pound lean ground beef

1 cup diced yellow onion

1 can (15 ounces) kidney beans, drained and rinsed

1 can (6 ounces) tomato paste

2 cans (10 ounces each) diced tomatoes with green chilies

1 ½ teaspoons chili powder

½ teaspoon ground cumin

1 teaspoon salt

½ teaspoon garlic powder

2 cups shredded Cheddar jack cheese

1. Preheat oven to 375 degrees. Boil elbow macaroni for 2 less minutes than the package directions. Drain and rinse under cold water. Transfer to a 4 quart temp-tations baking dish. (Rectangular is best.)


2. Add ground beef and onions to a large nonstick skillet over medium-high heat to brown. Brown well, stirring constantly, about 10 minutes. Add all remaining ingredients, except cheese, to the skillet and stir to combine.


3. Pour chili mixture over macaroni in baking dish and stir until everything is completely incorporated. Cover with aluminum foil and bake for 20 minutes.


4. Remove from oven, uncover, and top with Cheddar jack cheese. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is very bubbly and beginning to brown. Let cool 5 minutes before serving. 

If you want to learn more about this recipe, plus explore my other fall favorite must-have recipes and more, be sure and follow me on QVC’s toGather site.

If you haven’t checked out toGather yet, you really have to see what all the buzz is about! You can heart all your QVC favs, follow hosts and brands and – my favorite – use it just like you would Pinterest to discover ideas and trends. You can even log in with your QVC account info. But be sure to carve out some “me” time…it’s easy to get hooked on toGather. I know I am. J

So, how about you? Any fall favorite recipes that your family loves – and your schedule loves even more? If so, share them below in the comments. And be sure to tune into QVC’s Taste of Fall Cooking on Wednesday for even more great temp-tations and great ideas!

 XOXO

 Tara