Chili Mac
This Chili Mac is comfort food in a bowl, the perfect blend between warm spicy chili and satisfying macaroni and cheese.
Ingredients
- 1 tablespoon canola oil
- ½ cup diced yellow onion
- 1 pound ground beef
- 1 paket chili seasoning
- 10 oz. can Rotel tomatoes
- 3 oz. tomato paste ½ of a small can
- 2 cups water
- 1 ½ cups elbow macaroni
- 2 cups grated cheddar cheese
Instructions
- Heat oil in a 12 inch skillet over medium heat. Saute onion in skillet until soft and
- translucent.
- Add ground beef and cook until the meat is no longer pink.
- Drain any excess fat.
- Add chili seasoning and stir to distribute.
- Add Rotel tomatoes (including juice), tomato paste, and water. Bring the mixture to a boil.
- Add the macaroni noodles, continuing to heat until everything is boiling. Reduce heat to a simmer and cover with a lid. Cook for 10 minutes until pasta is cooked all the way through.
- Remove from heat. Stir in ½ cup of the cheese to distribute evenly.
- Spread the remaining cheese over the top and place the lid back onto the pan and let set for 2-3 minutes until the cheese has all melted.
- Serve.
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Notes
- While the Rotel tomatoes do add a lovely bit of spice to the dish, you can also make use of diced canned tomatoes instead if you wish.
- Make sure to drain excess fat once cooking the ground beef otherwise you could end up with a greasy dish owing to the naturally high fat content found in beef. You could also use 90% lean ground beef which will drastically reduce the amount of grease while still offering great flavor.
- Whatever cheese you opt for, stick to grating your cheese at home instead of buying pre-shredded cheese. Store bought shredded cheese usually has an anti-caking coating that prevents the cheese from melting smoothly.
Nutrition
Calories: 520kcal | Carbohydrates: 33g | Protein: 28g | Fat: 31g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 408mg | Potassium: 575mg | Fiber: 2g | Sugar: 5g | Vitamin A: 731IU | Vitamin C: 8mg | Calcium: 318mg | Iron: 3mg
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