Winter Solutions #5: Chili Mac & Cheese Skillet

We had company coming for dinner …made this with some Bayou Steamed Carrots (1 pound carrots steamed, drained and then stir in 1 T Bayou Bourbon cover for 5 mins…stir and serve) Super Easy, Super Fast…and no mess…this is a ONE POT meal!

Chili Mac & Cheese Skillet

1 pound lean ground beef
1 tablespoon Garlic Garlic™ Seasoning
1 (15 ounce) can tomato sauce
2 tablespoons Wahoo! Chili® Seasoning
3 cups uncooked elbow macaroni
2½ cups 2% milk, warmed
1¼ cups hot water
2 cups shredded Cheddar cheese

In large skillet over medium-high heat, combine ground beef and Garlic Garlic Seasoning; salt and pepper as desired. Cook and crumble until cooked through and no longer pink, about 6-8 minutes; drain off liquid.
Add tomato sauce and Wahoo! Chili Seasoning; simmer 5 minutes. Stir in macaroni, milk and water. Cover and bring to a boil. Reduce heat and simmer 11-13 minutes, stirring occasionally, or until noodles are tender.
Remove from heat and stir in cheese. Serve immediately. Sauce will continue to thicken upon standing.
Makes 6 servings. Serve with Romaine Salad with Roasted Garlic Vinaigrette.

Make ahead & freeze: Combine step 1 ingredients in a quart freezer bag. Combine tomato sauce and Wahoo! Chili Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.



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