Lean ground beef and a tomato-chile mix give this VELVEETA mac and cheese its Southwestern appeal.
What You Need
Original recipe yields 6 servings
1 lb. lean ground beef
2 cans (10 oz. each) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 cup water
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
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Let's Make It
Brown meat in large skillet; drain.
Stir in tomatoes and water. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 min. or until macaroni is tender, stirring occasionally.
Add VELVEETA; cook until completely melted, stirring frequently.
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Salad Dressing.
For a Milder Taste
Prepare as directed, using only 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained, and increasing water to 2 cups.
Substitute ground turkey for the ground beef.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 1g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.