JBug's Kitchen Antics: Cheesy Chili Mac

Shhh, don't tell anyone but I have a confession to make. I've kept this a secret from you for 3 years now but I'm about to spill the beans. I'm a recovering KD-aholic. It can be the original in the blue box or the no name brand in a white one, but as far as I'm concerned it matters not.

I've been known to buy and secretly stash the stuff until Big Guy goes out of town and then make a pot and gorge on it. Slathered in ketchup, loaded with the dreaded canned tuna fish or served up in a bowl drowned with hot salsa, my tastebuds do not discriminate when it comes to KD. Sometimes I just gotta have it. I mean call it a hormonal thing, but I crave KD like a pregnant woman craves pickles and ice cream. It's that bad.

Well, last night the jig was up because I finally shared the wealth and served my very, very favorite version of the blessed stuff and now I'd feel really guilty if I didn't share it with you.

Read it and weep. It's ooey, gooey, cheesy, chili-licious and totally addictive. I swear you won't be able to stop at one bowl. I should know ...and now the scale does too and after the leftovers are devoured for lunch, I'll be back in recovery. Best of all now I've got Big Guy to keep me company.

By the way, pardon the fancy place setting but we're still in the midst of kitchen renovations and without a kitchen sink for another 2 weeks or so. Needless to say using disposable dishes and cutlery's helping to save my sanity or at least what's left of it.

Cheesy Chili Mac (an original from JBug’s Kitchen)

1 package Kraft Dinner or a like no-name version

1 tablespoon vegetable oil

1 large onion, finely chopped

1 red or green pepper, finely diced

3 cloves garlic, minced

1 pound extra lean ground beef

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 – 10 ounce can tomato soup

1 – 14 ounce can diced tomatoes

1 cup cubed processed cheese (Velveeta)

Cook macaroni according to package directions, mixing with powdered cheese package and butter, but leaving out the milk. Set aside. Meanwhile in a large pot, sauté onion, red or green pepper and garlic until onions are softened. Crumble in ground beef and cook until beef is no longer pink, stirring often to break up pieces. Stir in chili powder, cumin, oregano and red pepper flakes. Add tomato soup and diced tomatoes. Simmer uncovered for 10 minutes, stirring often. Fold in prepared Kraft dinner as well as processed cheese. Continue to heat until cheese has melted. Makes 6 servings.

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