Add a little spice to this comfort food favorite, by sprinkling on Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese. Ole!

Chili Mac

beef

onion,

green bell pepper, chopped

(14.5

water

(1.25 ounce) package taco seasoning mix

elbow macaroni

Sargento ® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided

Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.


Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.


This was the best chili mac recipe I have ever made. Although I had to "rearrange" a few things because I just didnt have them in my cupboard! The only thing I lacked was a can of the Mexican stewed tomatoes and I had a can of regular, and I also added a can of chili beans, yummy!! Didn't have quite enough cups of cheese so I had slices of real Kraft cheese. Very creamy, not dry, very yummy with homemade bread a salad!

Needed to use up some leftover spaghetti so followed recipe except left out the bell pepper and used chopped canned tomatoes with basil, garlic and oregano, and poured over the spaghetti.  Husband loved it and thought it was as good as served by one of our local chain restaurants.  Will definitely add this to his "favorites" list.  Thanks for the post!

I made this recipe exactly as the recipe called for the first time through and we really enjoyed it. It was quick and easy to throw together. This is a great recipe to build on, you could add beans, corn, jalapenos, among other things to suit your personal taste. I will definitely make this again.

Can't quite see why you need to bake it for 30 min. Everything is already cooked before you place it in the oven.All you need to do is melt the cheese which can be done in 10-12 min.instead of 30.Baking it for 30 min dries it out.

This recipe was actually good there are some suggestions that I would probably change about it  such as instead of 1LB of Ground Beef I used 2LBS to give it more substance and I also added 2 packages of Taco Seasoning to bring out more flavor since more meat was added. I think its also best to mention the fact that the macaroni should be cooked while the ground beef is browning. Because this was not mentioned in the beginning it extended my prep time by 10 minutes.

Followed the recipe but ended up adding tortilla chips on top and in total about 3 cups of cheese (2 cups on the very top). Also put some sour cream on it as well. Made it more like a taco mac versus a chili mac this way.

I gave this recipe only 3 stars for two reasons.  First, you need more tomatoes.  Second, if you are going to use a packaged mix, go with chili rather than taco.  I prefer to do this with my own cumin, cayenne and a couple of diced jalapenos.  Good basic recipe though.

I'm going to give this 5 stars for one main reason - This feeds my family of 4 (two adults two young children) for 2 nights plus 2 lunches for my husband and myself. It tastes great and the kids eat it up! This is wonderful for those extra busy days/evenings. Thank you!

We really enjoyed this meal. After reading some reviews, I made a few changes, which really made this meal outstanding.  The changes I made were to use corkscrew pasta, I used 1 and a half cans of the tomatoes,  added a small can of diced green chile, seasoned with Lawrys seasoning salt (found it was too bland without it), and I used more cheese.  Also, make sure to cook your pasta al dente or it might get mushy since you are also cooking it more in the oven. Since all of the ingredients are already cooked when you put everything together, I baked at 375 covered for 10 minutes, then uncovered for an additional 5.  Served with sour cream. It was delicious and made amazing leftovers!

chili mac

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 6

Cost: $4.82 /serving

Author : Sargento

Ingredients

Instructions

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