This Chili Mac and Cheese Recipe is loaded with flavor. It is perfect when topped with parm and served with garlic toast.

5L Dutch Oven or large pot
Measuring cups
Northern Classic Chili Package  1 pkg
Water 10 cups
Elbow Macaroni 2 cups (167g)
Onion 1
Red Pepper 1
Garlic Powder 2 tsp
Salt and Pepper 1-2 tsp, or to taste
Ground beef 500g
Canned tomatoes 28oz
Cheddar cheese, shredded 2 cups
Velveeta cheese 450g
Whipping cream or milk 2 tbsp
Parmesan Cheese
Smoked paprika or cayenne pepper

Chili Mac and Cheese: Instructions

  1. Place your Northern Classic Chili Package in a 5L pot with 10 cups of water. Bring to a boil, then simmer on low heat for 2.5 hours. Ensure the pot is covered. Stir occasionally and keep an eye on the water level.
  2. Next, add the elbow macaroni and simmer for an additional 10 minutes while covered. If there is no water remaining, add 1-2 cups.
  3. While the macaroni is simmering, dice the onion and red pepper.
  4. Add the ground beef, onion, red pepper, canned tomatoes, salt, pepper, and garlic powder. Cook for an additional 30 minutes on low heat, covered. Stir occasionally and keep an eye on the water level, you may need to add a cup here and there. The Chili Mac and Cheese at this point should contain some water but should not be enough to look like soup.
  5. In the last 10 minutes, remove the lid and let the rest of the water evaporate.
  6. Remove from the heat, add the whipping cream or milk, stir. Then, add the cheese and stir.
  7. Place into bowls and then top with your toppings of choice. Serve hot. This recipe makes 10-12 servings.

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