Chili Mac
Servings: 8 Servings
Ingredients
- 16 ounces uncooked elbow noodles
- 30 ounces canned chili 2 (15 oz) cans with or without beans
- 1 ½ cups beef broth
- 32 ounces Velveeta cubed
Instructions
- Preheat the oven to 425°F (218°C) and lightly grease a 9x13-inch baking dish.
- Place the uncooked elbow noodles into the dish.16 ounces uncooked elbow noodles
- Pour the canned chili and beef broth over the noodles, then gently stir to combine.30 ounces canned chili, 1 ½ cups beef broth
- Evenly distribute the cubed Velveeta throughout the dish, pressing the cubes into the mixture.32 ounces Velveeta
- Cover the dish tightly with foil and bake for 60-70 minutes, or until the noodles are tender and the cheese has fully melted.
- Once baked, remove the dish from the oven, stir to combine all the ingredients, and serve hot.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of chili mac. Actual calories will vary.
- We used a disposable, aluminum pan. If you use another type of pan, the cook time may be different.
- This chili mac is very thick due to the Velveeta. For a thinner version, try one of these options:
- use 16 oz of Velveeta instead of 32 oz and add shredded cheese to the top if you'd like more cheese flavor.
- add a little milk or beef broth to thin it out.
- add a can of diced tomatoes or Rotel (undrained).
Nutrition Facts
Chili Mac
Serving Size
1.5 cups
Amount per Serving
Calories
488
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
40
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
0.2
g
Cholesterol
48
mg
16
%
Sodium
2391
mg
100
%
Potassium
662
mg
19
%
Carbohydrates
61
g
20
%
Fiber
4
g
16
%
Sugar
11
g
12
%
Protein
31
g
62
%
Vitamin A
1248
IU
25
%
Vitamin C
36
mg
44
%
Calcium
704
mg
70
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
