Mexican Mac & Cheese?! Oh my yum. I had been playing around with the idea of this recipe for a while and then finally gave it a try and it was SO good! This makes a perfect weeknight meal that’s savory & filling!
1 lb ground beef
1/2 box whole wheat macaroni
1 can rotel
8oz block velveeta cheese
Taco Seasoning (to taste)
Chili Powder (to taste)
Brown ground beef and boil macaroni until al dente and drain both.
Return ground beef to skillet & add can of rotel and taco seasoning & chili powder to taste. (I recommend adding a little at a time to make sure you don’t overdo)
Saute on low for about 5 minutes. Cut the velvet cheese into cubes and stir into beef mixture. Stir routinely until melted.
Slowly add macaroni and fold it into the mixture (tip: to keep pasta from sticking to itself add a dollop of butter or olive oil to strainer and mix the pasta around before it cools). I let this sit with a cover on for about 5 minutes before serving.
Serve with diced tomatoes & a dash of sour cream!