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Soups/stews

Cheesy Chili Mac

photo by:kraft
Doctor up your favorite canned chili with elbow macaroni, Cheddar cheese, tomatoes and green onions for a bowl o' red that's almost Cincinnati-style.
time
prep:
30 min
total:
30 min
servings
total:
4 servings, about 1-1/2 cups each

What You Need

2
cups  elbow macaroni, uncooked
2
cans  (15 oz. each) chili
1/2
cup  VELVEETA Shredded Pasteurized Prepared Cheese Product, divided
1
small  tomato, chopped
2
 green onions, sliced

Make It

COOK macaroni in large saucepan as directed on package, omitting salt. Remove from pan; drain.

ADD chili to same saucepan; cook on medium-high heat 5 to 8 min. or until heated through, stirring frequently. Stir in macaroni and 1/4 cup VELVEETA; cook 5 min. or until VELVEETA is completely melted, stirring occasionally.

SERVE macaroni topped with remaining VELVEETA, tomatoes and onions.

Kraft Kitchens Tips

Serving Suggestion
Serve with warm cornbread squares and a mixed green salad tossed with your favorite KRAFT Dressing.
Note
Recipe is equally delicious whether prepared using canned chili with or without beans.
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