Bursting with chili taste and mac and cheese goodness. This one pan dish can be yours in only 30 minutes with these easy to follow step by step photo instructions.
I love a good mac and cheese, but sometimes even the best mac and cheese can be a bit boring. I decided to kick it up a little by adding some taco like meat and RoTel spicing.
I started with browning and spicing the taco meat, added milk and RoTel to the same pan along with uncooked pasta and simmered until the pasta was done. Then add the cheese.
Rating:
It is a little more complicated than that. I have two plus servings, and it was a 4 for me. The wife pronounced this as “not her thing” but finished her serving. So four plus 3 is seven divided by two is three and a half. I will use four.
Other 30 Minute Casserole Dishes You May Enjoy
Stove Top Sausage and Potatoes
Chop one small onion.
Start browning meat over medium-high heat in a large pan. I used a 12 inch cast iron chicken fryer. Add the onion along with two teaspoon chili powder, one teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper.
After the meat is browned and onion translucent, drain fat.
Add one can (10 1/2 oz) RoTel and 2 1/2 cup milk. Bring to a boil, add two cups of uncooked dry pasta. Lower to simmer and cover.
Cook until pasta is tender. This will vary by pasta type but was about 15 minutes for me.
Remove from heat and add 2 cups of cheese of your choice.
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Chili Mac and Cheese
Ingredients
- 1 pound ground beef
- 1 onion - small
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10 oz RoTel
- 2 1/2 cups milk
- 2 cups dry pasta
- 2 cups cheese of your choice
Instructions
- Chop one small onion.
- Start browning meat over medium-high heat in a large pan. I used a 12 inch cast iron chicken fryer.
- Add the onion along with two teaspoon chili powder, one teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- After the meat is browned and onion translucent, drain fat.
- Add one can (10 1/2 oz) RoTel and 2 1/2 cup milk. Bring to a boil, add two cups of uncooked dry pasta. Lower to simmer and cover.
- Cook until pasta is tender. This will vary by pasta type but was about 15 minutes for me.
- Remove from heat and add two cups of cheese of your choice.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Sandra Beathard
July 9, 2017 at 11:12 amHave you tried this recipe using Velveeta vs shredded cheese?
If so, what was the difference (good or bad) in taste — your Chili Mac recipe reads delicious.
Thanks.
Sandra B
DrDan
July 9, 2017 at 3:17 pmI have not been repeating this recipe since it reminds my wife of school lunches. The recipe is written for shredded cheese of any type. I personally like velvet and it would be fine. Do about 2 cups shredded or 8 oz by wt.
Jane Arkell
March 2, 2016 at 4:40 pmThis looks like a really excellent “comfort food “go-to”….the recipe itself lends itself to so many changes, add-ons, etc. I LOVE the pictures of your Goldens…we have two boys (womb) mates and have just turned 5 – They all seem to have that same look. Thanks for all of the good recipes. I just discovered your page…I definitely will be back.
Chris
October 6, 2015 at 8:38 pmMaybe this is just dude food, because I think I’d love this.