Chili Mac & Cheese Skillet

Trying to catch-up on blog posts.  This meal is from February.  We used ground elk instead of beef.  We also tend to use gluten-free pasta and almond milk.  You can make your own substitutions.  This was a fantastic meal.  We always freeze the leftovers for later meals.

Ingredients:

1 lb lean ground beef
1 Tbsp Garlic Garlic Seasoning
1 (15 oz) can tomato sauce
2 Tbsp Wahoo! Chili Seasoning
3 c uncooked elbow macaroni
2 1/2 c 2% milk, warmed
1 1/4 c hot water
2 c shredded Cheddar cheese

Instructions:

1.  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.


2.  Add tomato sacue 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.

3.  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.