Chili Mac


It's not all epic concoctions here. Sometimes, I'm in the mood for something bad for me. But, even the bad food has good things to know.

Mac and Cheese was a special occasion growing up. I don't know if they put crack in it, but there is something about the classic blue box that tastes nostalgically better than all other Mac and Cheese.

But, eating just a box (or two) of Mac and Cheese just isn't enough adulting for my taste. So, tonight, I spiced it up a bit with some spicy beef.

A good spice blend can be applied to a lot of things. So it is with this one, which works well in Chili Mac, tacos, burritos, and goes well with chicken or beef.


Spice Blend

1 Tbsp chili powder 1/2 Tbsp paprika 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cumin 1/8 tsp cayenne pepper 1 tsp sugar 1/2 tsp salt 1/2 Tbsp corn starch

Main Ingredients

  • 1 lb ground beef
  • 1 14 oz pkg Deluxe Mac and Cheese Dinner
    • or 2 8 oz pkg of the powdered stuff
    • or half a brick of Velveeta and some pasta (more on that later!)
  • 1/3 c water


First, start preparing the mac and cheese noodles.

Combine the spice blend and set aside.

Next, brown the ground beef in a large pan. When the beef is browned, drain the fat and return it to the pan.

Add the spice blend and the water and simmer until the liquid is evaporated.

Combine the noodles, cheese, and meat.


Browning The Meat

That is how much fat I drained. I made the mistake of not draining with lasagna. I don't plan on making it again...

Once the water is cooked away, the meat looks amazing.