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Cheesy Chili Mac Recipe

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This recipe for Cheesy Chili Mac, by , is from Pedersen/Walker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Pedersen


1 Tablespoon Vegetable Oil
1 Medium Yellow Onion, Chopped
1 Tablespoon Chili Powder
1 Tablespoon Cumin
2 Tablespoon Garlic, Minced
1 Tablespoon Brown Sugar, Packed
1 Pound Lean Ground Beef
2 Cups Water
1-15 Ounce Can Tomato Sauce
8 Ounces about 2 cups Elbow Macaroni
3 Cups Shredded Mexican Cheese Blend

In large skillet add oil and heat until its shimmering. Add onion, chili powder, cumin and 1/2 teaspoon salt. Cook over medium heat until onion is soft, stirring often so spices don't burn about 2 minutes. Add the garlic and brown sugar and cook continuing to stir so garlic doesn't burn for about 30 seconds. Add the ground beef and brown. Drain off fat. Put back in skillet.

Add the water 3/4 teaspoon salt and tomato sauce to the skillet and stir to ix. Stir in the pasta and cover, increasing medium high. Cook the mixture, adjust heat to maintain a vigorous simmer, stirring often. Continue to cook until the pasta is tender about 9-12 minutes.

Remove from heat and add one cup of the cheese mixture and stir. Top the skillet with the remaining cheese and rest mixture off heat a few minutes until cheese melts.




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