2 Cup (32 tbs) (Rapidly Boiling, Adjust Quantity For Half Medium Pot)
1 Tablespoon, melted
3⁄4 Cup (12 tbs), shredded or cubed
3⁄4 Cup (12 tbs)
Chili with beans
32 Ounce (Two 16 Ounce Cans, May Use Chili Without Beans)
Place 1/2 teaspoon salt in rapidly boiling water. Add 1 cup elbow macaroni. Cook for about 8 minutes, stirring occasionally. While the macaroni is cooking, prepare the other ingredients of your Chili Mac 'N Cheese Skillet. In a medium pot, heat 2 cans of chili with beans over low heat. make your cheese sauce: Melt 1 tablespoon of butter in a skillet. Remove from heat and add 2 tablespoons flour. Stir until combined. Add 3/4 cup milk and 3/4 cup shredded Velveeta cheese. Stir, and then move the skillet of cheese sauce back to the stove and cook, stirring constantly, until smooth and bubbly. Drain your macaroni through a colander into the sink, and return it to its own pot, so you can bring it to the stove and add it to your cooked cheese sauce. Now, add your 2 heated cans of chili. Stir, and your Chili Mac 'N Cheese is done! Serve hot from the skillet, or pour into a casserole dish for serving at the table! Kids
When it's dark and cold outside, something as heart and satisfying as chili mac and cheese casserole will appease your gut and will warm you up. This one-skillet recipe makes for a great last minute meal addition. Betty shares a super easy super tasty casserole recipe that can be put together in flat 10 minutes. It's simply great. Tune into this video to learn more about it.