This homemade Cheesy Chili Mac Skillet is one of my family's new favourite meals! The addition of my two secret ingredients ( Veleeta & ketchup) makes ALL the difference!
1540 ml can of petite diced tomatoes - if you can find the chili flavoured ones, they are the best
115 oz can of kidney beans, rinsed and drained
1/2cupketchup
4cupsof beef broth
1tablespoonchili powderor to taste
1teaspoonpaprika
1teaspoonoregano
2teaspoonscumin
1teaspoonsalt
3cupsof dry elbow macaronione 454 gram box
1cupof Velveeta cheesecubed
1-2cupsof shredded old cheddar cheeseoptional
green onions and parsley to top
Instructions
In a large lidded skillet OR large lidded pot, fry the ground beef and onion until the beef is no longer pink and the onions are soft and translucent.
Drain the fat then sautee the garlic for two minutes.
Stir in the tomatoes, beans, ketchup, broth and spices. You can also use 2 tbsp of my homemade chili mix instead.
Once those are incorporated, stir in the dry macaroni. Cover with a lid and simmer on low for 10 minutes, stirring every once in a while to make sure the macaroni doesn't stick.
Once the noodles are al dente and the liquid has mostly evaporated, remove from the heat and stir in the Velveeta. Cover again for 5 minutes to let the cheese melt.
Stir the now melted cheese throughout the pasta and serve topped with cheese, green onions or parsley.
Notes
My Homemade Chili Mix is perfect in this recipe! Just use 2 tbsp of it instead of all the spices!