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.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.