Chili Mac Recipe

This was the best chili mac recipe I have ever made. Although I had to "rearrange" a few things because I just didnt have them in my cupboard! The only thing I lacked was a can of the Mexican stewed tomatoes and I had a can of regular, and I also added a can of chili beans, yummy!! Didn't have quite enough cups of cheese so I had slices of real Kraft cheese. Very creamy, not dry, very yummy with homemade bread a salad!

I had some leftover homemade turkey chili, and I was looking for an easy Chili Mac recipe with high ratings. This one seemed like exactly what I was looking for, and it was. I had about 3 cups of leftover chili, so I used it along with half the amounts of macaroni and cheese called for in the recipe. I followed step 2 exactly, spooning half of the mixture in the dish and topping with half the cheese, and then adding the rest of the mixture. I baked it for 30 minutes covered and then added the remaining cheese and baked 5 more minutes. For a smaller batch, I probably should have put it in a smaller pan, such as a loaf pan. However, it was fine as prepared. I would echo the comments of a couple of reviewers that it could have used a little more cheese. That's a personal preference, though. I imagine that it would even be delicious with your favorite canned chili if you were pressed for time.

Very tasty. I didn’t have Mexican stewed tomatoes or green peppers so used diced tomatoes with green chilies instead. I also added black pepper, a little extra cumin, roasted garlic salt, and smoked paprika. I cut short the baking time by 5 minutes, added the cheese topping and put back under the broiler for a few minutes. I also used a 9 x 13 casserole dish.

We really enjoyed this meal. After reading some reviews, I made a few changes, which really made this meal outstanding. The changes I made were to use corkscrew pasta, I used 1 and a half cans of the tomatoes, added a small can of diced green chile, seasoned with Lawrys seasoning salt (found it was too bland without it), and I used more cheese. Also, make sure to cook your pasta al dente or it might get mushy since you are also cooking it more in the oven. Since all of the ingredients are already cooked when you put everything together, I baked at 375 covered for 10 minutes, then uncovered for an additional 5. Served with sour cream. It was delicious and made amazing leftovers!

I forgot to add something to my review that might help others. I cooked the entire thing in my large, oven proof skillet. I didn't layer the cheese. Instead, I just "poked" some down into the mac/meat mixture in a few places and then spread most of it over the top. Covered with the skillet lid, and cooked. Essentially a one pot dinner - except for the pasta pot.

I used 1.5 lbs of hamburger, home made taco seasoning (2 packets worth), and did not have the Mexican tomatoes so used the can of crushed tomatoes I had along with a fresh chopped tomato. I did not add the water where there was so much more tomato than called for. Only had half the cheese but after mixing it up I put the cheese on top and only baked 20 min covered and it was delish. My advise is top with sour cream. I had some without it first and it was great but as leftovers put some on and the difference is crazy.

I'd forgotten how good chili mac could be. This recipe will be my new go-to. I did make some substitutions for what I had on hand. I used ground venison that was mixed with beef fat, diced red bell pepper, colby jack for the middle layer, monty jack for the top layer, and I made my own taco seasoning generally following a recipe on this site. 1/2 tb New Mexico red, 1/2 tb ancho, 1/4 tb smoked paprika, 1/4 tb each garlic, onion, and salt.

I used the quantities and most of the ingredients in the recipe, but ended up making more of an Italian Goulash than Mexican, mainly because I couldn't find the tomatoes and my taco seasoning was way out of code. So, I used two cans of stewed tomatoes, two teaspoons of Italian seasoning, two teaspoons of chopped garlic, and some salt and pepper to taste, along with the hamburg, peppers, onions, small elbow macaroni, and cheese. Put it together in the morning and baked it for dinner at 350° covered for 45 minutes, added top layer of cheese and baked another five. Perfect amount for a three quart casserole. Delicious! Very versatile recipe.

I made this tonight and my wife said this is a keeper. There were only two changes I made. I sautéed the onion and pepper (used red pepper instead of green) for about 3 minutes before putting in the ground beef. Also I used two 10oz cans of Rotel tomatoes since this is a sort of Mexican dish. Plenty of leftovers for the two of us and we'll be making this again!

Firstly this recipe doesn't make much sense. To me I don't know why they made Chili Mac and there isn't any chili powder, cumin or even chili seasoning packets. To me, it isn't chili mac if you're using taco seasoning. But this is what I did and changed. Used Chili Seasoning instead of Taco Seasoning Added 1 can of the diced tomato Used 1/4 cup of water. Reducing the 1/2 cup because of the extra can of diced tomatoes I added.

This was far better than I expected it to be. I didn't have Mexican or chili stewed tomatoes, I only had regular stewed tomatoes, so to compensate, I added a half cup of salsa and almost a tablespoon of chili powder. Also added a couple dashes of Worcestershire sauce for added flavor. I let it simmer for close to an hour before adding the elbow macaroni. I followed everything else exactly. I will make this again, everyone loved it.

Absolutely Delicious!

I liked this recipe the first few times I made it but my wife didn't really care for it. I went looking for other seasoning ideas and settled on 1Tbsp each of Chilli Powder and Cumin. I made a mixture of Sharp Cheddar and Monterey Jack cheeses, and I used medium sized shell pasta. Those few tweaks made all the difference. It was liked by all.

Great Recipes. I added Mozzarella cheese and Mexican cheese.

This is about the third time I am making it. It is good every time.

Grandma Etta called it “More” because everyone always wanted more!

This turned out way better than I expected.

I added a can of southwest corn, 1 can of Rotel tomatoes and hatch chiles, and half of a can of plain stewed tomatoes. Made a lot and will make again.

Mine was made with Liquid Smoke, Hot and Spicy tomato sauce, and tomato paste. I need to thicken it.

Smelled amazing while cooking.