1 box Cremette macaroni noodles (reserve 1/2 cooked for mac and cheese)
1 can with juice Del Monte chili flavored tomatoes
1 lb ground beef
1/2 onion diced
1 cup diced zucchini
1 cup defrosted corn
1 tsp cumin
2 TBSP chili powder
1 can Campbells' tomato soup
1/2 c. cheese for topping
salt and pepper
Cook the pasta per package directions. You want it to be a bit firm but not al dente'.
In a frying pan brown the ground beef and onion together seasoning with cumin, salt, and pepper. Drain off the fat every few minutes. Once browned and drained add the tomatoes with juice and let simmer for about 3 minutes.
Add the corn and zucchini. On top of that add the tomato sauce and chili powder. Let simmer until the zucchini is tender about 5-10 minutes. Drain the pasta and add 1/2 to the chili mac. Stir in the pasta. Serve topped with a pinch of the cheese.
1/2 box macaroni noodles cooked per package directions
1/2 block of a large Velveeta cube
1 cup milk
1 cup shredded cheese (I use a taco cheese)
2 TBSP flour
2 TBSP butter
1 squirt yellow mustard
salt and pepper
In a medium sized pot and on medium heat melt the butter and add the flour. Use a whisk to remove the flour from the sides of the pot so it doesn't burn. Brown for about 2-3 minutes. You are looking for a light brown flour. Add the milk and continue to stir with the whisk. Put the heat on low. Start adding the cheese cubes little by little and stirring. Then add the shredded cheese again stirring as you go. Bring the mixture to just below a boil. Add the squirt of mustard, salt, and pepper.
Remove from heat and add the macaroni noodles. You can serve it as is or go the next step. Butter a baking dish and add the mac cheese mixture. Top with bread crumbs. Bake for 25 minutes at 350 degrees.