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:
Ingredients
- 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
Directions
- 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.
- 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
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