Chili Mac and Cheese

What could be better than combining two favourites, chili and mac and cheese?  This one pan mac and cheese gets kicked up with Pace® Chunky Salsa, ground beef, corn and chili powder. The pasta cooks with the beef and the salsa mixture, so cleanup is easy.

Products you'll need:

PACE® Chunky Mild Salsa

PACE® Chunky Mild Salsa

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  • 1 lb (454 g) ground beef
  • 2 cups (500 mL) PACE® Chunky Mild Salsa or Pace® Picante Sauce
  • 1/2 tbsp (8 mL) chili powder
  • 2 3/4 cups (685 mL) water
  • 1 cup (250 mL) frozen uncooked whole kernel corn
  • 1 3/4 cups (435 mL) elbow macaroni
  • 1 1/2 cups (375 mL) shredded cheddar


  1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in chili powder and cook for 1 minute.
  2. Stir in the salsa, water, corn and uncooked macaroni in the skillet and heat to a boil. Cook for 8 minutes or until the macaroni is tender, stirring occasionally.

Recipe tips

For spicier version, use 1 tbsp. chili powder

Ratings & Reviews

  • Jeanne M.

    April 8, 2019


    Really enjoyed. Will definitely make again but with more chili powder as I only used amount called for.

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