Chili Macaroni

I’m borderline embarrassed to share this recipe with you.  I mean, it’s probably the easiest thing ever to make, there’s nary a vegetable to be found, and yeah, processed cheese food is not real food.  However, sometimes you just want to make something comforting, and although it’s good, quinoa and grilled fish isn’t comforting.  The marriage of chili and macaroni and cheese is the epitome of comfort and perfect for a cold Monday night when you just want to carb up and hibernate.

In my family, Velveeta Shells & Cheese stands head and shoulders above Kraft Macaroni and Cheese, so that’s what I use.  The powdered cheese makes me a little twitchy.  Enjoy and, if it makes you feel better, serve a nice salad with it.

Butter is my Jam

Chili Macaroni

1 family sized box of Velveeta Shells & Cheese

1lb ground beef

half of an onion

2 garlic cloves

1 tsp chili powder

1 tsp cumin

1 tsp salt

1 can rotel

1 can kidney beans

grated cheddar and sour cream for serving

1. Prepare the shells and cheese according to package directions.  Dice the onion and mince the garlic.  Brown the meat in a large skillet over high heat and add the onions, garlic, chili powder, cumin, and salt.  Stir to make sure the spices are well-distributed.  Continue to cook until the meat is cooked through.

2. Add the beans and rotel to the skillet, continuing to cook and stir for about 3 more minutes.  Pour in the macaroni and cheese, stirring the entire mixture together (this can be done in a large bowl if it won’t fit in your skillet).  Stir until all ingredients are incorporated.  Serve with sour cream and grated cheddar on top.

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