Chili Mac and Cheese
This chili mac and cheese combines two comfort food favorites to create a delicious one-skillet dinner that the whole family will love.
Prep 10 minutes minutes
Cook 25 minutes minutes
Fat 18
Carbs 36
Protein 26
Yield 6
- 1 tablespoon olive oil
- 1 lb. 85% ground beef
- ¼ yellow onion diced (~⅓ cup)
- 1 clove garlic minced
- 1 tablespoon chili seasoning
- 2 tablespoons tomato paste
- 10 oz. Rotel Diced Tomatoes and Green Chilis
- 1.5 cups beef broth
- 8 oz. elbow macaroni uncooked
- 6 oz. Velveeta cheese cubed
Heat the olive oil in a large skillet over medium heat. Add the ground beef and onion and cook for 4-5 minutes.
Add the garlic and chili seasoning and cook for another minute.
Add the tomato paste, rotel tomatoes, broth, and noodles to the pan and stir to combine.
Bring the skillet to a boil and place the lid on. Reduce heat to low and cook for 10-12 minutes. Or until the noodles are cooked through.
Fold in the Velveeta cheese and stir until melted.
Serve immediately with your favorite chili toppings.
- Ground turkey or chicken can be substituted for ground beef.
- We used this chili seasoning.
Calories: 409kcal | Carbohydrates: 36g | Protein: 26g | Fat: 18g | Fiber: 2g | Sugar: 6g