Juanita’s Chili & Macaroni

Servings: 4


  • 1 – 15 oz. can of Juanita’sⓇ Nacho Cheese Sauce

  • 2 cups (8 oz) macaroni

  • 8 oz. ground beef

  • ½ cup of milk

  • 1 – 15 oz. can pinto or kidney beans drained

  • 1 – 14.5 oz. can diced tomatoes undrained

  • 1 small yellow onion chopped

  • 3 cloves of minced garlic

  • 2 Tsp. chili powder

  • 1 ½ Tsp. cumin

  • 1 Tsp. paprika

  • ½ Tsp. dried oregano

  • 2 Tbsp. of vegetable oil

  • Salt and Pepper to taste


  1. Cook macaroni al dente according to the package directions. Drain and set aside.

  2. While the macaroni is cooking heat oil in a large skillet. Add onions and cook about 2 minutes until translucent. Add the garlic and cook another 2 minutes. Add ground beef, salt and pepper. Break up into small pieces and cook until browned.

  3. Stir in chili powder, cumin, paprika and oregano. Stir in the beans and tomatoes with juices. Simmer for 8-10 minutes.

  4. While the meat is simmering, warm Juanita’sⓇ Nacho Cheese Sauce in a large sauce pot over medium heat. Add milk and stir until well blended and smooth. Heat for 3-5 minutes; do not let cheese boil. Add in the cooked macaroni and stir.

  5. Combine mac and cheese with meat in a large skillet and heat over medium heat for about 5 minutes. Plate and serve with a side of corn chips or warm tortillas.