Cheesy Chili Mac Recipe

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karen Aspinall


family favorite

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Stove Top


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
salt & black pepper to your taste
opt.-cayenne pepper instead of black pepper


1In a lg. frying pan, Saute onions in oil .. do not brown
2Add ground meat and fry until cooked through
3mix in 1 tsp. of garlic powder and 2 tbsp. of chili powder. Saute for 2-3 minutes then set aside.
4Using a ex. lg. pot boil macaroni till just done or al dente. Drain and return to pot.
5to 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.
6To 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.
7Next 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.
8Finally fold/stir in shredded cheddar. I usually add 16 oz. but add as much as you prefer.


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