Texas Chili Mac, Supper time!!

Texas Chili Mac Recipe

When the craving for something hearty and comforting hits, nothing satisfies quite like a bowl of Texas Chili Mac. This dish combines the robust flavors of traditional chili with the beloved comfort of macaroni and cheese, creating a perfect meal for any supper.

Rich with ground chuck, spicy seasonings, and creamy Velveeta, this recipe is sure to be a hit at family dinners or casual gatherings. Let’s dive into how to make this satisfying, all-in-one meal.

Preparation Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 65 minutes
Servings: 6

Ingredients:

• 1-1/2 pounds ground chuck
• 1-1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1/2 tablespoon dried Italian seasoning
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 teaspoon seasoned salt (like Lawry’s), or to taste
• 1-1/2 cups water or beef broth
• 1 (14.5 ounce) can tomato sauce
• 1 can Rotel (mild or spicy), undrained, or regular diced tomatoes for a milder taste
• 2 small bay leaves
• 1/2 cup Velveeta, cubed
• 1-1/2 cups dry elbow macaroni

Instructions:

1. Cook the Beef: In a large skillet or Dutch oven, cook the ground chuck over medium heat until fully browned. Drain off any excess fat as needed.
2. Add Aromatics and Spices: Stir in the chopped onion and minced garlic with the beef, and sauté for about 5 minutes until the onions are translucent. Add the Italian seasoning, chili powder, cumin, salt, black pepper, and seasoned salt, mixing well to blend the spices with the meat.
3. Simmer the Sauce: Pour in the water or beef broth, stirring to scrape up any browned bits from the pan. Add the tomato sauce and undrained can of Rotel (or diced tomatoes), along with the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for 20 minutes, stirring occasionally.
4. Cook the Macaroni: Add the dry elbow macaroni to the skillet, stir well, and cover. Continue simmering for another 15 to 20 minutes, or until the pasta is cooked through, stirring occasionally to prevent sticking.
5. Add Cheese and Finish: Once the pasta is tender, remove the bay leaves. Add the cubed Velveeta cheese to the skillet, stirring frequently until the cheese is completely melted and the sauce is creamy.
6. Serve: Dish out the Texas Chili Mac hot, with optional garnishes such as sliced green onions, fresh diced tomatoes, or a dollop of sour cream.