Betty's Chili Mac 'n Cheese Skillet Casserole

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork can be more economical.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: diced tomatoes

Fresh tomatoes can be healthier while diced tomatoes are often cheaper.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are nutritious and pinto beans are often less expensive.

Boil water in a medium-sized pot, filling it about one third to one half full.

Add 1 teaspoon of salt to the boiling water.

Pour in 1 cup of elbow macaroni into the boiling water and stir occasionally.

Cook the macaroni for about 6 to 8 minutes until done but not mushy.

In a skillet, melt 1 tablespoon of butter over medium heat.

Add 2 tablespoons of flour to the melted butter and stir to combine, not worrying about lumps.

Pour in 1 cup of skim milk and stir until smooth.

Add 1 cup of Velveeta cheese to the milk mixture and stir until melted and smooth.

Heat 1 can (16 ounces) of chili with beans in a separate pot until hot.

Drain the cooked macaroni using a colander and return it to its pot.

Pour the drained macaroni into the skillet with the cheese sauce and stir to combine.

Scoop the heated chili with beans into the macaroni and cheese mixture and stir well.

Optionally, open and add a second can of chili with beans for more flavor and heat it up.

Serve directly from the skillet or transfer to a casserole dish for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens