Beefy Chili Mac

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Creamy mac and cheese meets the spicy flavors of chili in this hearty, comforting casserole.

Beefy Chili Mac
 
Makes 8 to 10 servings
Ingredients
  • 1 (16-ounce) package elbow macaroni
  • 1 teaspoon vegetable oil
  • 1½ pounds ground sirloin
  • 1 small yellow onion, chopped
  • 1 (1.25-ounce) package chili seasoning
  • ½ teaspoon kosher salt
  • 1 (15-ounce) can chili beans, undrained
  • 1 (10-ounce) can diced tomatoes and green chiles
  • 1 (15-ounce) jar Alfredo sauce
  • 1 (8-ounce) package Colby-Jack cheese, shredded
  • ¼ cup chopped green onion
  • 1 cup shredded sharp Cheddar cheese
  • Halved grape tomatoes, sliced green onion, and fresh cilantro, to serve
Instructions
  1. In a 12-inch cast-iron skillet, cook pasta to al dente according to package directions. Drain.
  2. Preheat oven to 350°.
  3. In same skillet, heat oil over medium-high heat. Add beef, onion, chili seasoning, and salt; cook, stirring occasionally, until beef is browned and crumbly and onion is tender, 8 to 10 minutes. Stir in beans and tomatoes; cook, stirring occasionally, until heated through, about 5 minutes. Remove from heat. Stir in Alfredo sauce, Colby-Jack, and green onion; stir in cooked pasta until well combined.
  4. Bake until hot and bubbly, 15 to 20 minutes. Top with Cheddar. Bake until cheese is melted, about 5 minutes more. Let stand for 10 minutes. Serve with tomatoes, green onion, and cilantro, if desired.
Notes
Serve this casserole with your family’s favorite chili fixin’s and let everyone help themselves.