Prep 15 mins
Cook 15 mins
A twist on traditional mac and cheese
- 1 lb ground beef
- 1 (16 ounce) jar chunky salsa
- 1 3⁄4 cups water
- 2 cups uncooked elbow macaroni
- 3⁄4 lb Velveeta cheese, chunked
- Brown meat.
- Add salsa and water.
- Bring to a boil.
- Stir in macaroni.
- Reduce heat and cover.
- Simmer 8-10 minutes.
- Add Velveeta.
- Stir until melted.
My gosh, this was the easiest ever to make. It tasted very good! Much better than Hamburger Helper and much fresher. I used mild salsa and topped the finished dish with a sprinkling of Parmesan. Served with a salad and french bread. Great!!
This is easy to make with simple ingredients, and better for you than boxed mixes or takeout. I cooked and drained the pasta before mixing everything together, and used ground turkey and grated Monterey Jack cheese.
Super easy, and really tasty. I did sub colby/jack for the Velveeta, since I almost never have it in the house, but otherwise followed the directions. Loved how I didn't have to pre-cook the noodles, but it did take a few more minutes than the recipe. No biggie. Added pepper to taste, and next time I make this, I'll add some garlic, and maybe brown the meat with some taco seasoning to up the flavor. Thanks for sharing!