Chili Mac

Recipe

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Bowl of chili macaroni and cheese, topped with sour cream and shredded cheese

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3.77 out of 5 stars
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13 ratings

Recipe Data

10
Servings

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1 lbs.lean ground beef
    ½ c.chopped onion
    3garlic cloves, minced
    8 oz.(2 c.) Hy-Vee elbow macaroni
    3 c.water
    1 tbsp.Hy-Vee chili powder
    1 tsp.ground cumin
    1 tsp.Hy-Vee Italian seasoning
    ¼ tsp.Hy-Vee black pepper
    1(14.5 oz) can Hy-Vee stewed tomatoes
    1(15 oz) can Hy-Vee dark red kidney beans, drained and rinsed
    1(8 oz) can Hy-Vee whole-kernel corn, drained
    1(8 oz) can Hy-Vee tomato sauce
    1(6 oz) can Hy-Vee tomato paste
    Hy-Vee shredded sharp cheddar cheese, for serving

    Directions

    1. In a large Dutch oven over medium-high heat, cook ground beef, onion and garlic until meat is browned, stirring to crumble beef.
    2. Stir in macaroni and remaining ingredients, except cheddar cheese. Bring to a boil. Cover, reduce heat to medium-low and simmer 15 minutes or until pasta is tender, stirring occasionally.
    3. Serve topped with cheese, if desired.

    Nutrition facts

    Servings

    240 Calories per serving
    10 (1 cup each)

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 40mg
    • Sodium: 280mg
    • Total Carbohydrates: 32g
    • Protein: 20g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 15%
    0%
    Iron 20%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee elbow macaroni label.