Easy Chili Mac Dinner (Print Version)
# Ingredients:
01 -
2 cans (15 oz each) chunky chili with beans
02 -
1 can (14.5 oz) petite diced tomatoes, do not drain
03 -
2½ cups beef broth
04 -
2 tablespoons mild chili seasoning mix
05 -
2 cups uncooked elbow macaroni noodles
06 -
4 ounces Velveeta cheese, diced
07 -
1½ cups shredded Colby Jack cheese
# Instructions:
01 -
In a large saucepan or pot, over medium-high heat, stir together the canned chili, petite diced tomatoes, beef broth, and chili seasoning.
02 -
Stirring frequently, bring the mixture to a boil over medium-high heat.
03 -
Reduce the heat to medium-low and stir in the uncooked macaroni noodles. Cover the pot with a lid and let it simmer for 11-14 minutes or until the pasta is cooked to your liking. Stir the mixture several times during simmering to prevent sticking or burning.
04 -
Stir in the Velveeta cheese and 1 cup of the shredded Colby Jack cheese until melted and fully combined.
05 -
Remove the pan from the heat, top with the remaining shredded cheese, and cover with the lid. Let sit for 2 minutes before serving. Serve hot, optionally topped with sour cream or Fritos.
# Notes:
01 -
Stir frequently during cooking to prevent burning and ensure even cooking of the pasta.
02 -
Velveeta cheese enhances creaminess and provides the dish with a smooth texture.
03 -
Use salted beef broth to enhance the flavor, but reduce-sodium or chicken broth can also be used.