Cheesy Chili Mac Recipe

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CHEESY CHILI MAC

karen Aspinall

By
@kizgr8

family favorite


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Serves:

6

Method:

Stove Top

Ingredients

1 sm/med bag(s)
sm/med elbow macaroni
1 large
onion, chopped
1-1/2 lb
lean ground beef or ground turkey thigh
1 med can(s)
stewed tomatoes, mexican
1-2 sm can(s)
tomato sauce depending on how saucy you want it
1 med can(s)
chili beans or can of chili you like
1 med can(s)
pinquito or pinto beans
1 sm can(s)
cannellini or red kidney beans (optional)
1 sm pkg
frozen corn, optional
1 sm box
velveeta cheese
8 - 16 oz
mild - med. cheddar, shredded
4 - 5 Tbsp
chili powder (i prefer gebhardts)
2 tsp
garlic powder
2 Tbsp
vegetable oil
dash(es)
salt & black pepper to your taste
dash(es)
opt.-cayenne pepper instead of black pepper

Directions Step-By-Step

1
In a lg. frying pan, Saute onions in oil .. do not brown
2
Add ground meat and fry until cooked through
3
mix in 1 tsp. of garlic powder and 2 tbsp. of chili powder. Saute for 2-3 minutes then set aside.
4
Using a ex. lg. pot boil macaroni till just done or al dente. Drain and return to pot.
5
to the macaroni immediately add velveeta cheese that has been cut into small cubes or thinly sliced, then mix lightly. Let this sit for a few minutes until the cheese begins to soften. Mix lightly again to allow the velveeta to spread through the macaroni.
6
To macaroni mixture add the tomato sauce and canned tomatoes that have been crushed through your fingers.
Gently stir in the canned beans to the macaroni mix.
Add frozen corn if desired.
Heat stirring gently on low.
7
Next add the meat mixture to the macaroni mixture and stir gently.
Follow this by adding the rest of the chili powder, garlic powder, salt & pepper adjusting all to your taste.
If you like it spicy you can add a dash or two of cayenne pepper instead of black pepper.
8
Finally fold/stir in shredded cheddar. I usually add 16 oz. but add as much as you prefer.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: American