Chili Mac N Cheese Recipes

Steps:

• In a large pot, cook ground beef and onions over medium high heat until browned.
• Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
• Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
• Add the pasta, and cook according to package instructions.
• Stir in the cheese, and cook for an additional five minutes, or until thickened.
• Serve with your favorite toppings.
• Enjoy!

Steps:

• In large saucepan, over medium heat, crumble and cook sausage, onion and green peppers until sausage is browned. Stir in tomato sauce, tomatoes, water, Worcestershire sauce, chili powder and Italian seasoning. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add elbow macaroni and stir well. Recover and simmer for 15 to 20 minutes or until macaroni is tender. Serve topped with Cheddar cheese.;

Steps:

• 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 until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, 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 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

Steps:

• Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
• Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Steps:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

Steps:

• Brown ground beef and drain fat.
• Add kidney beans, tomato sauce and chili seasoning; mix well.
• Bring to a boil; reduce heat and simmer 10 minutes.
• Meanwhile, boil macaroni according to package directions for al dente; drain.
• In a large saucepan, melt butter and stir in flour, mustard and paprika. Slowly add milk, stirring until smooth.
• Cook over medium heat until mixture boils, stirring constantly. Reduce heat and simmer 1 minute, continuing to stir.
• Remove from heat and stir in cheese until completely melted. Fold in drained macaroni.
• Add macaroni and cheese mixture to chili and mix well; pour into 9x13 baking dish.
• Bake at 350° for 20-25 minutes. Let rest 5 minutes before serving.

Steps:

• Cook macaroni as directed on package.
• While Macaroni is cooking heat chili.
• Add Italian seasoning, salt, and Tabasco sauce (I like 4-5 squirts) to chili.
• Mix onion, chili, and macaroni in large bowl.
• Put mixture in a casserole dish and add cheese.
• Bake for 10-15 minutes in a 350 degree oven, or until cheese melts.
• Serve and enjoy!

Steps:

• Brown ground beef in a large skillet over medium-high heat, 5 to 7 minutes. Drain grease. Add salsa and kidney beans to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Stir in cooked macaroni and Cheddar cheese. Cook until heated through, about 5 minutes.

Steps:

• Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
• Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3-5 minutes.
• Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5-7 minutes, until the meat is browned.
• Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4-5 minutes, until the spices are well incorporated. Remove the pan from the heat.
• Make the mac 'n' cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
• Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
• Add the chili to the mac 'n' cheese and stir until well incorporated.
• Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
• Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
• Fill each cup with the chili mac 'n' cheese, pressing down slightly with the back of a spoon to flatten the tops.
• Place the muffin tin on a baking sheet, then bake for 15-20 minutes or until the sides of the mac 'n' cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
• Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac 'n' cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
• Top the chili mac 'n' cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
• Enjoy!

Steps:

• Cook macaroni in large saucepan as directed on package, omitting salt. Remove from pan; drain.
• Add chili to same saucepan; cook on medium-high heat 5 to 8 min. or until heated through, stirring frequently. Stir in macaroni and 1/4 cup VELVEETA; cook 5 min. or until VELVEETA is completely melted, stirring occasionally.
• Serve macaroni topped with remaining VELVEETA, tomatoes and onions.