“In searching what to make for dinner tonight, I took out a package of ground meat (buffalo, specifically) from the freezer, and found a box of elbow macaroni. Looked like Chili Mac makings to me! :) I had never made Chili Mac before (I just remember having it in the cafeteria when in grade school), so I took a look at what was here on Zaar… and was surprised not find many recipes for it. I put together a recipe out of what I found here and elsewhere online, but the below meat chili mac was somewhat adapted from Miss Annie's vegetarian Marvelous Macaroni Chili. Very tasty, very flexible! :) This is a Pantry Challenge recipe.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
  3. While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
  4. Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
  5. Add the cooked macaroni and stir well to incorporate.
  6. Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
  7. Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
  8. Serve with a bit of sour cream for topping and veggies.

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