Chili Macaroni and Cheese

I've been thinking about making something like this for a while, and it suited my midwestern husband's taste perfectly. I didn't plan to make chili to add to it, and from now on, I think this will only get made if I have some leftovers, since I made entirely too much, but I'll post the recipe and all it made. It's good for some lunches and leftover meals for sure, but I made enough to feed 8 people.

1 lb ground beef

1 can black beans, drained and rinsed

1 T chili powder

1 can tomatoes and green chilis (ro-tel)

1 can diced tomatoes

1 tsp minced garlic

1 small or medium onion, chopped

3 cups elbow macaroni

1 lb velveeta, cut into cubes

1. Cook the macaroni according to the package directions.

2. While cooking the macaroni, brown the ground beef. Drain, then set aside.

3. Saute the onions and garlic together, then add the ground beef back in. When the onions are tender, add tomatoes, chili powder and black beans. Simmer until the macaroni is done.

4. After you drain the macaroni, return it to the pot. Add the chili to the macaroni. Stir.

5. Add the velveeta, stirring occasionally until the cheese is all melted.

This was GREAT the first night, but even better leftover.