I decided since I was off work today, and it was a long & grueling week due to our fiscal year-end crunch, some comfort food was definitely in order. I was thrilled and honored when I was asked by Ragú® earlier this week to create my own spin on their Chili Mac recipe, so I chose to add the ooey-gooey goodness of cheese, both Colby Jack and cream cheese, in addition to some sautéed chopped onions, to turn it into a hearty, creamy casserole masterpiece. This is serious comfort food at its best! If you’re a meat eater, and enjoy mac and cheese, you will truly love this dish!
Feel free to substitute cheddar if you’d prefer, and/or to turn up the heat on this dish, you can increase the chili powder to two tablespoons or add some red pepper flakes.
Were you aware that each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest, thickest recipe. Ragú® has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy-to-make family favorite recipes. Visit Facebook.com/RaguSauce for additional quick, easy and delicious recipe ideas. Also visit www.RaguSweeps.com to enter the Ragú Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four.
- 2 cups elbow macaroni, cooked & drained
- 1 tbsp. olive oil
- 1/2 onion, chopped
- 1 lb. lean ground beef
- 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Traditional Pasta Sauce
- 1 1/2 tbsp. chili powder
- 2 oz. reduced fat cream cheese
- 2 1/2 cups Colby Jack cheese, shredded
- Salt & pepper, to taste
- Preheat oven to 375°F.
- Cook macaroni according to package instructions.
- Heat oil in a large nonstick skillet over medium-high heat, and cook onions for five minutes, stirring occasionally.
- Add ground beef and cook until browned, stirring and breaking up into small pieces.
- Stir in pasta sauce, chili powder, and salt and pepper, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes, covered.
- Stir in cream cheese until blended, then add cooked pasta, and 1 cup of Colby Jack cheese, and mix until well incorporated.
- Transfer mixture to a 9×13 baking dish, and cook in oven for 15 minutes, or until hot and bubbly.
- Remove dish from oven, sprinkle with remaining shredded cheese, and place back in the oven for about 5 minutes, until cheese begins to melt.
- Cool for 5 minutes before serving.