Cheeseburger Chili Mac and Cheese
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Rachael Ray recipe — tasty and super simple and fast
Serves 4. (I served 5 and had leftovers.)
1 1/2 pounds lean hamburger
1 large onion, finely chopped
2 Tablespoons chili powder
Salt and ground black pepper
1/2 cup ketchup
1/4 cup yellow mustard
1-2 cups beef stock (I used 2 cups)
1 pound whole wheat elbow macaroni
1 1/2 cups shredded sharp yellow cheddar
Brown meat in pan until golden brown, 5-6 minutes. Add onion and chili powder and season with salt and pepper. Cook until onion is tender 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring to a bubble and simmer until slightly thickened, 4-5 minutes.
While the chili is working, salt the boiling water and drop pasta in Cook to al dente according to directions, drain and return to pot. Add chili to the pot with pasta and give is a good toss. Transfer to casserole dish and top with shredded cheese, place under broiler to melt cheese.