Chili Mac and Cheese

Why chili mac and cheese you ask? I ask, "Why not?"! I wanted to combine two of my boys' favorite meals into one cheesy, beefy dish. And, I must confess, they were VERY happy about the outcome!

It's super easy too; I don't actually create a "true" base for macaroni and cheese (starting with a butter-flour roux), so the dish comes together in a flash. I think your friends and family will be VERY happy too. 

Chili Mac and Cheese

1/2 pound pasta (any shape), cooked according to package directions
1/2 pound lean ground beef
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
15-ounce can chili beans (with seasonings added), undrained
1 cup tomato sauce (any variety)
1/2 cup shredded cheddar cheese, plus more for sprinkling over top
1/2 cup shredded mozzarella cheese, plus more for sprinkling over top

Preheat the oven to 350 degrees. 

Brown the beef in a large skillet over medium-high heat. When completely cooked, add the chili powder, cumin, oregano, onion powder, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook 1 minute, until the spices are fragrant.

Stir in the chili beans. 

Stir in the tomato sauce. Simmer for 10 minutes, until the mixture thickens. Season to taste with salt and pepper. 

Transfer the mixture to a large bowl. 

Add the pasta and 1/2 cup of each cheese. Mix well. 

Transfer the mixture to a baking dish and top with more cheese. Bake for 15 minutes, until the cheese melts. 

Look how cheesy and awesome that is!!!

Serves 4