Chili Mac and Cheese

Chili Mac and Cheese


No one has ever become poor by giving. Anne Frank

  • 3 cups uncooked elbow macaroni, cooked according to package directions
  • 2 Tbsp oil
  • 1 lb ground beef
  • 1 cup medium-diced onion
  • 2 tsp minced garlic
  • 1 (14.5-oz) can diced tomatoes
  • 1 (8-oz) can tomato sauce
  • 1 (15-oz) canned pinto beans, drained and rinsed
  • 1 (10.75-oz) can cheddar cheese soup
  • 2 tsp dried oregano
  • 1 (4.5-oz) can chopped green chilies
  • 1 package taco seasoning
  • 2 (8-oz) packages shredded Mexican-blend cheese


  1. Preheat the oven to 375°F.
  2. Heat the oil in a medium-size skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook until the beef is no longer pink.
  3. Drain the fat from the meat and place the mixture in a large bowl. Add the macaroni, diced tomatoes, tomato sauce, pinto beans, cheddar cheese soup, oregano, green chilies, taco seasoning, and 1 bag of the cheese. Mix together until all ingredients are well combined.
  4. Place mixture into a 2″ deep 9″ x 13″ pan. Top with remaining cheese. Bake for 45 minutes, or until the dish is bubbly and golden brown on top.




Crusty Macaroni and Cheese

Recipe source:

Crusty Macaroni and Cheese

Time: 1 hour 15 minutes


  • 3 tablespoons butter
  • 12 ounces extra-sharp cheddar cheese, coarsely grated
  • 12 ounces American cheese or cheddar cheese,  coarsely grated
  • 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
  • 1/8 teaspoon cayenne (optional)
  • Salt
  • 2/3 cup whole milk


1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Yield: 8 to 12 servings.

Angelica’s Mac and Cheese




“True love is a reflection of the Savior’s love. In December of each year we call it the Christmas spirit. You can hear it. You can see it. You can feel it.” –President Thomas S. Monson

This delicious recipe is from my friend Angelica.  She brought it to a Christmas party and we all loved it.  Bonus: It’s easy to make.


  • 4 cups elbow macaroni
  • 2 cups frozen shrimp
  • 2 cups real mayonnaise
  • 1 cup of sharp cheddar cheese

Boil the macaroni, strain and let it cool completely.  Defrost shrimp over medium heat for about 10 minutes and let shrimp cool completely.  Combine all ingredients.  Add salt to taste.  Dish should be served cold or at room temperature.

White Cheddar Macaroni and Cheese

mac and cheese4

“Eating and reading are two pleasures that combine admirably.” –C.S. Lewis

This recipe is from Emilie.  I have made it with whatever cheese I have available and it still tastes great.  Original recipe source.

Serves approx. 6-8 as a main dish or 10-12 as a side.


  • 1 lb. pasta
  • 1/2 c. butter
  • 1/2 c. flour
  • 4 c. milk
  • 6 c. sharp or white Cheddar cheese
  • 1 T. salt
  • 1 T. pepper
  • 2. T. butter
  • 1/2 c. Panko bread crumbs

Boil your choice of pasta (she used half a pound of generic macaroni) in water salted with a teaspoon or so of salt until al dente.

While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat.  Sprinkle in 1/2 c. flour and whisk together for 2-3 minutes to let it cook.

Add in 1 T. salt and up to 1 T. pepper.  Slowly pour in 4 cups of whole milk whisking as you go until smooth.

Grease a 9×13″ dish with butter and add the cooked pasta to the dish.

Over the top of the pasta sprinkle 6 cups freshly shredded White Cheddar.

Pour the cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese.

Then, stir everything together and make the topping.


In a small skillet, melt 2 T. butter over medium heat.  Add in 1/2 c. panko bread crumbs.  Stir constantly until golden brown.  Sprinkle over the pasta and cheese.

Bake in a 325 degree preheated oven for 12-15 minutes.