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Chili Mac & Cheese

 Chili Mac & Cheese
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
8 ServingsPrep: 30 min. Bake: 20 min.


  • 2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
  • 2 pounds ground turkey or beef
    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


  • Preheat oven to 350°. Set aside cheese packets from dinner mixes.
  • In a large saucepan, bring 2 quarts water to a boil. Add macaroni;
  • cook 8-10 minutes or until tender.
  • Meanwhile, in a Dutch oven, cook and stir beef and onion over medium
  • heat 8-10 minutes or until beef is no longer pink; drain. Stir in
  • tomatoes, tomatoes and green chilies, tomato sauce and seasonings.
  • Drain macaroni; add to beef mixture. Stir in contents of cheese

2 of 2

Chili Mac & Cheese (continued)

Directions (continued)

  • packets, sour cream and 1 cup cheese.
  • Transfer to a greased 13x9-in. baking dish; top with remaining
  • cheese. Bake, uncovered, 20-25 minutes or until bubbly. Yield: 8
  • servings.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now