This grown up mac and cheese with chili is quick, delicious and filling. It makes for a great leftover, and we all loved it. If you don't have cheese powder you can use 2 boxed macaroni and cheese mixes. Prepare as package directions state and omit the butter, milk, cheese powder and noodles from the recipe below.
Recipe modified from Our Best Bites
1 lb. groud beef
1 Tbsp. olive oil
1/2 onion, diced
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/4 tsp. pepper
2 cans tomatoes, drained
2 cans beans (I used kidney and canellini), rinsed and drained
13.25oz box elbow macaroni (about 3 1/2 c.)
2/3 c. cheese blend powder
2 Tbsp. butter
1 c. milk, plus more if needed
salt and pepper to taste
large handful cilantro, chopped
sliced green onions
Bring large pot of water to a boil and cook noodles until al dente, drain.
Meanwhile, heat oil in large skillet.
Add beef, onion and seasonings, and cook until meat is no longer pink.
Drain any fat, and add tomatoes and beans, cooking for 2-3 minutes, or until heated.
Once noodles have been drained, add butter and cheese powder to the noodle pot.
Whisk in milk.
Stir in drained noodles and coat in cheese mixture.
Add noodles to beef and been mixture and stir to coat evenly, adding more milk if needed.
Sprinkle with chopped green onions and serve.