Chili Mac

Do you know how sometimes things just look good and you have no rhyme or reason as to why?

Well the other day I was food blog surfing and came across a recipe for chili mac.

Umm... sounds kind of hamburger helper doesn't it? I don't know, maybe it's this baby inside me, but I knew, with every fiber of my being that I HAD TO HAVE chili mac.
I don't understand.

But you know what, strange as it sounds, this was the most satisfying meal I have had all week.
I set out to follow a recipe, and 2 steps in I realized I didn't have a single one of the spices required. That never happens to me... it must have been fate I suppose because I just had to wing it. And the end result was something easy (like might even be easier than hamburger helper itself. I don't know though, I don't think I've ever made hamburger helper) and super delicious that everyone of my children LOVED. (Especially the one currently residing inside me)

So, if you're adventurous enough to try something so humble, give this a go.

Chili Mac: (image and inspiration from here)
Serves 6-8

1 Tbs vegetable oil
1 lb ground beef
I onion, minced
1/2 chili packet - roughly 2 TBS (we used McCormick I believe, it was what was in our pantry)
1/2 tsp salt
3 cloves garlic, minced
1 Tbs brown sugar
2 8oz cans tomato sauce
2 cups water
2 cups elbow macaroni
1 cup frozen corn

In a large skillet over medium heat, saute ground beef, onion, chili packet, and salt in oil until the hamburger is no longer pink. If necessary, drain off any excess fat. Add brown sugar and garlic and cook until fragrant (about 30 seconds) Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often, until the macaroni is tender 12-20 minutes.
Stir in the cheese and corn. Remove from heat. The left over heat from the chili mac should be enough to warm the corn and melt the cheese.
Sit down and enjoy.