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.
What You Need
Original recipe yields 4 servings
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 onion s, sliced
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Let's 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.
Serve with warm cornbread squares and a mixed green salad tossed with your favorite KRAFT Dressing.
Recipe is equally delicious whether prepared using canned chili with or without beans.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 76g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1-1/2 cups 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.