Friday, February 20, 2015
Chili Mac and Cheese Recipe
-8 ounces dry elbow macaroni, uncooked
-1 can (15oz each) Wolf Brand Chili No Beans
-1 can (10oz each) Ro*Tel Mild (or original) diced tomatoes and green chilies, drained
-1 package (8oz each) Velveeta, cut into cubes
-Cook macaroni according to package directions, omitting salt. Drain and return to pan.
-Add chili, drained tomatoes and Velveeta to macaroni; cook over medium heat 5 minutes more or until Velveeta melts, stirring occasionally.
For more information about this recipe, click here.