Creamy mac and cheese meets the spicy flavors of chili in this hearty, comforting casserole.
Beefy Chili Mac
Makes 8 to 10 servings
- 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
- In a 12-inch cast-iron skillet, cook pasta to al dente according to package directions. Drain.
- Preheat oven to 350°.
- 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.
- 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.
Serve this casserole with your family’s favorite chili fixin’s and let everyone help themselves.