Around our house, supper time is always a rush. And, by the time you work all day, shuffle kids here and there, run errands, housework, homework, etc – who has a lot of time to spend in the kitchen anyway? At the same time, you want to put a hearty and filling meal on the table. That’s exactly what this Cheesy Chili Mac is!
This easy Cheesy Chili Mac is so SIMPLE and easy to make you won’t believe it! And, it is delicious! It has quickly became a favorite at our house! I serve it with garlic bread or oven toasted buttered Texas toast. Sometimes it is THE meal, and at other times I add a green veggie, such as Roasted Brussel Sprouts with bacon, as a side dish. This recipe makes a huge pot, so there will be plenty left over for lunch the next day too! Or, as an alternative, you can freeze in serving size containers for easy meals on the fly! It freezes well and will provide individual meals when there is no time to cook! Give it a try and let us know what you think!
Easy Cheesy Chili Mac
Ingredients:
1 1/2 lbs. ground beef
1 medium onion, chopped
2 cans pinto beans
2 cans Rotel (can substitute diced tomatoes with green chilies)
2 8 oz cans tomato sauce
1 1/2 cups elbow macaroni, uncooked
2/3 cup water
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper (optional)
7 slices American cheese
Instructions:
Brown ground beef and chopped onions in a large dutch oven (I used a 5 qt dutch oven) until beef is cooked and onions are translucent. Drain and return to the pan.
Add the pinto beans, Rotel, tomato sauce, elbow macaroni, water, onion powder, garlic powder, chili powder, salt and pepper. If you like a little heat, add in the cayenne pepper.
Stir until mixed through. Cook on med-high until bubbling. Reduce heat to medium-low, cover and simmer for approximately 20 minutes or until macaroni is tender. Be sure and stir often!
Once macaroni is tender, add 2 slices of the American cheese into the mixture and mix until melted.
Continue stirring until cheese has melted.
Lay the additional slices of cheese on the top of mixture. Turn off heat, cover and allow the cheese to melt.
Enjoy!
Print this yummy Cheesy Chili Mac recipe!
Prep time:
Cook time:
Total time:
Serves: 6-8
- 1½ lbs. ground beef
- 1 medium onion, chopped
- 2 cans pinto beans
- 2 cans Rotel (can substitute diced tomatoes with green chilies)
- 2 8 oz cans tomato sauce
- 1½ cups elbow macaroni, uncooked
- ⅔ cup water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- ½ tsp cayenne pepper (optional)
- 7 slices American cheese
- Brown ground beef and chopped onions in a large dutch oven (I used a 5 qt dutch oven) until beef is cooked and onions are translucent. Drain and return to the pan.
- Add in pinto beans, Rotel, tomato sauce, elbow macaroni, water, onion and garlic powder, chili powder, salt and pepper. If you like a little heat, add in the cayenne pepper.
- Stir until mixed through. Cook on med-high until bubbling. Reduce heat to medium-low, cover and simmer for approximately 20 minutes or until macaroni is tender. Be sure and stir often!
- Once macaroni is tender, add 2 slices of the American cheese into the mixture.
- Continue stirring until cheese has melted.
- Lay the additional slices of cheese on the top of mixture. Turn off heat, cover and allow the cheese to melt.
