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Chili Mac & Cheese Recipe

Chili Mac & Cheese Recipe photo by Taste of Home

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This Mexican/Southwestern casserole of comfort food is high on taste and low on the scale of difficulty – a delicious combination. —Mary Aguilar, Shelby, Ohio

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Chili Mac & Cheese Recipe

Prep: 30 min. Bake: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups (16 ounces) sour cream
1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided

Directions

Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook for 8-10 minutes or until tender.
Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat for 8-10 minutes or until beef is no longer pink; drain. Stir in the tomatoes, tomatoes and green chilies, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese.
Transfer to a greased 13-in. x 9-in. baking dish; top with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.

Originally published as Chili Mac & Cheese in Taste of Home August/September 2012, p65

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chili Mac & Cheese

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Reviewed on Mar. 06, 2013 by watsonl1

This was a good new recipe for a cold weekend night. I love the basic ingredients which I typically have on hand. I did cut down on the spices some as I was feeding a small child - only used 1 tblspoon of chili powder and no red pepper flakes or regular pepper. It came out tasting just fine with plenty of flavor. The only draw back for me was that it makes ALOT - it almost came out of my pan trying to put it all in. Next time I would probably half it for our family of 3 just to cut down on the leftovers. Overall though a keeper recipe that is easy.