Chili Mac & Cheese

By ccavaletti

Ingredients

• 2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
• 2 pounds ground beef
• 1 small onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 can (8 ounces) tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 2 cups (16 ounces) sour cream
• 1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided

Preparation

Step 1

Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook for 8-10 minutes or until tender.

Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat for 8-10 minutes or until beef is no longer pink; drain. Stir in the tomatoes, tomatoes and green chilies, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese.

Transfer to a greased 13-in. x 9-in. baking dish; top with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Yield: 8 servings.