Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: easy
1 tablespoon butter
1 pkg (8 oz each) cream cheese
1 pound Cheddar cheese
1/2 cup heavy (whipping) cream
4 cups cooked elbow macaroni
2 tablespoons olive oil
1 onion chopped
1 clove garlic, chopped
2 pounds extra lean ground beef (95% lean)
1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies & Chipotle Peppers
1 can (15.5 oz each) Brooks® Chili Beans
1 pkg (1.25 oz each) chili seasoning mix
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 675 mg | 67% |
| Carbohydrate | 83 g | 28% |
| Cholesterol | 237 mg | 79% |
| Total Fat | 63 g | 97% |
| Iron | 7 mg | 41% |
| Calories | 1179 kcal | 59% |
| Sodium | 1555 mg | 65% |
| Protein | 68 g | 136% |
| Saturated Fat | 32 g | 161% |
| Sugars | 6 g | 1% |
| Vitamin C | 3 mg | 5% |
In the pot you used to cook noodles, turn on heat and add butter, heavy cream, cheese, and a pinch of salt. Once everything is creamy and melted, then add noodles back to this pot and stir until combined.
In a skillet, add olive oil, garlic, and onions. Once onions have softened, add 1 Lb. ground beef, and your desired seasonings. Cook meat until brown, turn off heat.
In the skillet with the meat, add 1 can of diced tomatoes, Brooks chili beans and chili seasoning. Turn heat back up and cook everything a few minutes longer until combined.
Almost done! Simply add Chili mixture into mac n cheese and stir to combine. I found that the best mixture ratio was about 4 cups of the mac n cheese and 6 cups of chili. Serve with shredded cheese and soup crackers and enjoy!
Chili Cheese Mac
