Baked Green Chile Mac Cheese Recipes

CHILI MACARONI AND CHEESE

Chili Macaroni and Cheese image

What could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 11

Ingredients

2-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 banana pepper, finely chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2-1/2 teaspoons chili powder
2 teaspoons ground cumin
2 cups uncooked elbow macaroni
4 cups shredded cheddar cheese
Optional: Sour cream and additional shredded cheddar cheese

Steps:

In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 646mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 7g fiber), Protein 35g protein.

CHILI MAC & CHEESE

Chili Mac & Cheese image

This Mexican/southwestern casserole of comfort food is high on taste and low on the scale of difficulty-a delicious combination. -Mary Aguilar, Shelby, Ohio

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
2 pounds ground beef
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups sour cream
1-1/2 cups shredded Mexican cheese blend, divided

Steps:

Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

Nutrition Facts : Calories 631 calories, Fat 35g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 1286mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.

BAKED CHILI MAC

Baked Chili Mac image

In searching what to make for dinner tonight, I took out a package of ground meat (buffalo, specifically) from the freezer, and found a box of elbow macaroni. Looked like Chili Mac makings to me! :) I had never made Chili Mac before (I just remember having it in the cafeteria when in grade school), so I took a look at what was here on Zaar... and was surprised not find many recipes for it. I put together a recipe out of what I found here and elsewhere online, but the below meat chili mac was somewhat adapted from Miss Annie's vegetarian Marvelous Macaroni Chili. Very tasty, very flexible! :) This is a Pantry Challenge recipe.

Provided by Julesong

Categories Lunch/Snacks

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup uncooked elbow macaroni (we use Mission lower-carb macaroni)
1 lb ground chicken or 1 lb ground turkey
1 cup chopped yellow onion
1 tablespoon minced garlic (about 4 cloves)
1 (14 -15 ounce) can chopped peeled tomatoes, with juice
1 (6 ounce) can tomato paste
1 (7 ounce) can chopped mild green chilies, with liquid
1 (15 ounce) can black beans or 1 (15 ounce) can black soybeans, drained
1 teaspoon chili powder
1 teaspoon dried ancho chile powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon salt
Tabasco sauce, to taste
1 1/2 cups shredded cheddar cheese

Steps:

Preheat oven to 350 degrees F.
Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
Add the cooked macaroni and stir well to incorporate.
Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
Serve with a bit of sour cream for topping and veggies.

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