Chili Mac
Our recipe for Chili Mac combines the classic taste of mac n cheese with a savory chili twist. It’s protein packed with 54g protein and 13g fat. You can even further reduce the fat by eliminating the olive oil.
Ingredients
- 8 oz Chickpea Elbow Macaroni or Cavatappi Pasta
- 1 tbsp olive oil
- 1/2 cup onion chopped
- 1/2 cup bell pepper chopped
- 1 lb extra lean ground turkey breast
- 1 can (15 oz) diced tomatoes drained, reserve liquid
- 1 can chili beans drained reserve liquid
- 1 cup milk
- 6 oz Velveeta, 2% milk cubed
Instructions
- Cook pasta in large pot as instructed on package
- While pasta cooks, in a large pan, add olive oil, bell pepper and onion, cook until onion is transparent
- Add ground beef to pan with onion & bell pepper and cook until no longer pink.
- Add chili beans and tomatoes to pan and cook 5-10 mins on medium low. Add reserved liquid if needed
- Once pasta is cooked drain and colander and keep in colander for next step.
- In pasta pot add Velveeta and milk and melt under low heat. Stir constantly until melted.
- Add pasta to pot and stir to coat pasta with cheese sauce
- Add contents from pan to pot and stir to combine.
Notes
Nutrition: 547 cal | 13g fat | 62g carbs | 54g protein