Sunday, September 5, 2010

Chili Mac

This recipe is from the September/October 2010 Sandra Lee Semi-Homemade magazine. My son agreed that it looked like one to make. It was super easy for a weeknight and tasted good. It says 4 servings, but I think it was more like 6. I had a ton left over. It needed some liquid added to it when re-heating. But, otherwise, we liked it alot.


2 (14-oz) boxes mac and cheese dinner
1/2 cup water
1 lb ground chuck
2 T chili mix


1. In a large heavy-bottomed pot, prepare macaroni according to package directions. Stir in 1/2 cup water; remove from heat. Cover and keep warm.

2. In a large skillet over medium-high heat, cook ground beef, stirring occasionally until browned and crumbly. Drain well and return to skillet.

3. Stir in chili mix and macaroni mixture. Cook, stirring occasionally, over medium-high heat for 3-4 minutes or until heated through and bubbly.


Alwayzbakin said...

That looks great for during the week. I agree. Love chili mac!

Libby said...

This would be great to use with all that left over mac and cheese that my kids don't eat. They perfer eating their mac and cheese fresh...and definitely know the difference when I try to heat up the left overs and doctor it up...LOL.