Kraft Chili Mac and Cheese
Servings: 4 servings
Ingredients
- 1 box Kraft Original Flavor Macaroni & Cheese 7.25 oz box
- 2 tablespoon butter
- ¼ cup milk
- ¾ pound ground beef
- ½ cup black beans drained and rinsed
- 1 (10-ounce) can Rotel drained
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Prepare the Kraft macaroni and cheese according to package directions using the butter and milk listed above.
- Meanwhile, cook the ground beef in a large skillet over medium heat until browned. Drain any excess grease.
- In the large skillet, stir in the black beans, drained Rotel, chili powder, cumin, onion powder, black pepper, and garlic powder. Cook for 2 to 3 minutes, stirring occasionally, until heated through.
- Add the prepared macaroni and cheese and stir until well combined. Serve warm.
Notes
Storage: Store leftover Kraft chili mac in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second intervals, stirring between each interval. Add a splash of milk if needed to loosen the sauce.
Freezer: I do not recommend freezing this recipe. Boxed macaroni and cheese can develop a grainy texture after freezing and reheating, which affects the overall quality of the dish.
