There’s something undeniably comforting about a bowl of chili mac — that classic school cafeteria favorite where macaroni met hearty beef and bold chili spices. It was simple, satisfying, and always a little messy, but it hit the spot every time. This version takes that nostalgic comfort food and gives it a grown-up upgrade: tender pasta folded into a rich, smoky chili made with real spices, quality beef, and a touch of cheesy goodness. It’s everything you loved about those lunchroom days — just elevated, heartier, and made from scratch. Think of it as Hamburger Helper’s gourmet cousin — still humble, but with a lot more flavor and flair.

Ingredients

-2 pounds ground chuck
-1-1/2 cups chopped onion
-1 tablespoon minced garlic
-1/2 tablespoon dried Italian seasoning
-1 teaspoon salt, or to taste
-2 tsp. Chili powder
-1/2 tsp. Cumin
-1/2 tsp. black pepper, or to taste
-2 c. beef stock/broth
-1 (14.5 ounce) can tomato sauce
-1 can Rotel ~ mild or spicy, undrained (can use regular diced tomatoes for a milder taste)
-2 small bay leaves
-8 oz  Velveeta cheese
-2c. dry elbow macaroni

Instructions

Cook ground beef until done; drain off excess fat, if needed. Add in onion and garlic and continue sautéing about 5 mins. Add the Italian seasoning, chili powder,, cumin, salt, pepper and seasoned salt; blend. Add the water or beef broth and stir well, scraping the bottom of the pan. Add the tomato sauce, can of diced tomato, undrained, and bay leaves, bring to a boil, reduce heat to simmer, cover and cook for 20 minutes, stirring occasionally. Add the macaroni, stir, cover and continue to simmer for 15 to 20 minutes longer, or until pasta is cooked through, stirring occasionally.

When pasta is cooked remove bay leaves and add in 8oz cubed Velveeta and stir frequently until cheese is melted and evenly distributed. Serve immediately.

Suggestions: Garnish this with a topping of sliced green onions, fresh diced tomatoes or sour cream