Chili-Cheeseburger Mac-and-Cheese

Southern Living
At the tasting table, this delicious recipe was our hands-down favorite over a boxed hamburger meal.
Makes 4 servings


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1 (12-oz.) box shells and cheese
1 pound ground beef
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
1 (15-oz.) can kidney beans, rinsed and drained
1 (14.5-oz.) can diced tomatoes with mild green chiles
2 tablespoons chopped fresh parsley


Prep: 10 Minutes
Cook: 18 Minutes

1. Prepare shells and cheese according to package directions.

2. Meanwhile, brown beef in a 12-inch (2 1/2-inch-deep) nonstick skillet or Dutch oven over medium-high heat, stirring often, 8 minutes or until no longer pink; drain and rinse under hot running water. Return beef to skillet; stir in chili powder, cumin, and salt. Cook 2 minutes. Add beans, tomatoes, and 1/4 cup water. Cook 5 to 8 minutes or until most of liquid has evaporated.

3. Stir prepared pasta into beef mixture, and sprinkle with chopped fresh parsley. Serve immediately.

Note: For testing purposes only, we used Velveeta Shells & Cheese Original and Delmonte Diced Tomatoes with Zesty Mild Green Chilies.

Created date

August 2008