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Cheesy Chili Mac
30 Min(s)
30 Min(s) Prep
Doctor up your favorite canned chili with elbow macaroni, Cheddar cheese, tomatoes and green onions for a bowl o' red that's almost Cincinnati-style.
What You Need
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4 servings
Original recipe yields 4 servings
2 cups elbow macaroni, uncooked
2 cans (15 oz. each) chili
1 small tomato, chopped
2 green onions, sliced
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Let's Make It
1
Cook macaroni in large saucepan as directed on package, omitting salt. Remove from pan; drain.
2
Add chili to same saucepan; cook on medium-high heat 5 to 8 min. or until heated through, stirring frequently. Stir in macaroni and 1/4 cup VELVEETA; cook 5 min. or until VELVEETA is completely melted, stirring occasionally.
3
Serve macaroni topped with remaining VELVEETA, tomatoes and onions.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with warm cornbread squares and a mixed green salad tossed with your favorite KRAFT Dressing.
Tip 2
Note
Recipe is equally delicious whether prepared using canned chili with or without beans.
Nutrition
Calories
490
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 1200mg
52%
Total Carbohydrates 76g
28%
Dietary Fibers 10g
36%
Sugars 8g
16%
Protein 24g
48%
Vitamin A
20%
Vitamin C
6%
Calcium
15%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings, about 1-1/2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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