This chili mac and cheese was the best combo ever! I love a good combo. I love mac and cheese and chili! It was delicious with the noodles in it! The cheese was amazing too! When I made it myself I added onions and a little bit of jalapeno for an added kick! I also made corn bread dippers because I love anything that I can dip into! My kids absolutely loved this meal. This is super easy to make and I have yet to meet someone that does not like it! Give it a try and you will see!
Check out what our friends from The Painted Apron have to say about this:
“It’s going to make you very happy!”
This awesome chili mac and cheese will put a huge smile on your face and your belly!
Ingredients
8 oz. ground chuck
1 lb. mild Italian sausage
2 15 oz. cans Hunt’s fire roasted tomatoes
2 28 oz. cans Bush’s chili beans
1 14 oz. can Hunt’s tomato sauce
1 large white onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 T McCormick’s chili powder
1 T McCormick’s cumin
Morton salt & McCormick’s pepper
cooked macaroni or tubular pasta
8 oz grated Kraft sharp cheddar cheese
Instructions
Brown and crumble beef and sausage. Drain. Saute onion and red pepper for several minutes, stirring until softened then add garlic and cook 1 more minute. Spray or line 6 quart slow cooker. Add cooked meat, vegetables, tomatoes with juice, beans with sauce, tomato sauce, and seasonings. Stir well, cover and cook on low for 6-7 hours.
Right before serving stir in pasta and cheese or add it to individual bowls with chili.
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Quick Tip: Serve with cornbread biscuits.
Thanks again to The Painted Apron for this amazing recipe.
