Chili Mac ‘n’ Cheese Casserole

This quick and easy-to-make one pan dish is full of flavor with a creamy, cheesy top. It's packed with protein and it's great to feed a crowd during football season, too!
  • 10
    Prep Time
  • 20
    Cook Time
  • x8
    Servings
  • 2 boxes of Modern Table Lentil Elbows
  • 1 tbsp oil
  • 1/4 cup heavy cream
  • 1 lb ground beef
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 can diced tomatoes 15 oz
  • 1/4 cup canned jalapeños (optional, to add more heat)
  • 1 1/2 cup shredded Mexican cheese or mozzarella
Buy the Noodles
  • Season ground beef with salt, pepper, cumin, chili powder, onion, garlic and oregano. Heat oil in a large skillet. Crumble ground beef into the skillet. Cook and stir constantly until browned for 7 minutes.
  • Add tomatoes and cheese packets from the Modern Table Mac and Cheese box. (Add other vegetables or jalapeños if you are using any. I did not).Stir.
  • For the pasta:
  • Bring 4 quarts of water to a boil. Add pasta and cook for 5 minutes. Drain. Add to the beef and tomatoes.
  • Preheat oven to 400 F.
  • Add cooked pasta to the skillet with beef. Stir to incorporate. Sprinkle with cheese on tops.
  • Bake for 10 minutes until the cheese is bubbly.
  • Serve.

Recipe credit: Cooking LSL.

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