This version of Chili Mac - one of our favorite HH varieties - is just as quick and easy as the boxed stuff. It's pretty inexpensive, too. Since I almost always have the ingredients on hand, it's a go-to meal for lunch or dinner.
Here's what you need:
2 cups dry elbow macaroni
1 lb ground beef
1/2 small onion, chopped
1 can (15 oz.) tomato sauce
1/2 cup sour cream or plain yogurt
1 TBSP taco seasoning
1-2 cups shredded Cheddar cheese
Cook the macaroni according to the directions on the package and drain. Meanwhile, cook the ground beef and onion together until the meat is no longer pink. Drain.
Stir in the cooked macaroni into the skillet with the beef. Then add the tomato sauce, sour cream, taco seasoning and half the shredded cheese. Stir until well blended. Heat on low until warmed through.
Top the chili mac with the remaining cheese and allow to melt a little.
Homemade chili mac beats the boxed stuff all to pieces!