Chili Mac and Cheese

Chili Mac and Cheese

This almost-instant main dish combines the flavors of two favorite comfort foods. Taco-flavored cheese and mild chilis add an extra kick without too much spice.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

1
lb lean (at least 80%) ground beef
2 1/3
cups uncooked rotini pasta (7 oz)
1
teaspoon chili powder
2 1/4
cups hot water
1
can (14 1/2 oz) diced tomatoes with zesty mild green chiles, undrained
2
cups shredded taco-flavored cheese (8 oz)
Chili powder, if desired
  1. In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
  2. Stir in uncooked pasta, chili powder, water and tomatoes. Heat to boiling, stirring frequently. Reduce heat to medium-low; cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender.
  3. Remove from heat; let stand uncovered 5 minutes. Stir in cheese until melted. Sprinkle with additional chili powder.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
This two-in-one chili, macaroni and cheese skillet meal has a subtle kick to it. If you prefer more heat, use diced tomatoes with jalapeƱo chiles instead.
Serve this skillet meal with bowls of classic chili toppings, such as sour cream, chopped green onions or chopped cilantro.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 190),
  • Total Fat 22g
    • (Saturated Fat 11g,
    • Trans Fat 1g),
  • Cholesterol 85mg;
  • Sodium 480mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.