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.