Chili Mac and Cheese

Chili Mac n Cheese in Dutch oven with a scoop on a wooden spoon.

This easy Velveeta Chili Mac combines hearty chili flavors with creamy, cheesy pasta in one comforting meal. Ready in about 30 minutes, it's a family-friendly dinner that's made for busy weeknights.

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 351kcal

Author Deb Clark

Ingredients

½ onion diced
½ red bell pepper diced
¼ teaspoon garlic powder
¾ pound ground beef
1 can kidney beans
14.5 ounce fire roasted tomatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon sweet paprika
1 teaspoon chili powder
1 ½ teaspoon cumin
2 cups beef broth
1 cup elbow macaroni dried
1 cup velveeta cheese cubed

Instructions

In a large heavy bottom pot over medium heat begin by heating the olive oil. When it is hot, add the chopped red onion & bell pepper. Saute for about 5 minutes until the veggies start to soften.
Add the minced garlic and cook for another minute.
Next add the ground beef, breaking it up, stir until browned. Drain the fat.
Drain the kidney beans add them to the stock pot along with the can of fire roasted tomatoes.
Season by adding all of the spices salt, pepper, paprika, chili powder and cumin. Stir well to combine.
Pour in the beef broth and increase the heat to high. Bring the ground meat mixture to a boil then add the pasta and velveeta cheese.
Return to a boil over medium high heat and set the timer for 7 minutes. Stir constantly during the entire 7 minutes.
Once it gets a good boil going, reduce the heat to medium. It will thicken and become creamy and cheesy.
If the pasta isn't cooked after seven minutes, just continue to stir and cook until it is done.

Notes

Storage

Allow to cool completely and store leftovers in an airtight container. Leftovers freeze well! Again store in an airtight container and free up to three months.

Nutrition