Cheesy Ground Beef Pasta

5 from 4 votes

This Cheesy Ground Beef Pasta called "Chuckwagon Mac" is a hearty, satisfying, and easy dinner recipe that the entire family will love!

Course Main Course

Cuisine American

Keyword Beef Mac and Cheese, Chuckwagon Mac, ground beef pasta

Prep Time 15

Cook Time 15

Total Time 30

Servings - 8 people

Calories 309.6kcal

Author Blair Lonergan

1 lb. ground beef (I use extra lean ground beef, but any variety will work)
1 small onion, finely diced
1 green bell pepper, diced
1 clove garlic, minced or grated
1 (15 ounce) can tomato sauce
1 (15.25 ounce) can corn, drained
1 (14.5 ounce) can petite-diced tomatoes, drained
1 (14 ounce) box Kraft Deluxe Mac and Cheese (or other similar boxed mac and cheese with the creamy cheese pouch)

Prepare macaroni and cheese according to package instructions.
While the mac and cheese is cooking: In a large skillet or Dutch oven, cook ground beef, onion, bell pepper, and garlic over medium-high heat until no longer pink. Drain and return to skillet. Stir in tomato sauce, corn, and diced tomatoes. Simmer on low for about 5 minutes.
Add cooked macaroni and cheese to beef mixture and stir to combine. Serve immediately.

I use Kraft Deluxe, but you can pick any similar brand of macaroni and cheese that includes the pouch of creamy cheese (Velveeta Shells and Cheese is another good option). Just don't use those boxes of mac and cheese that start with the powdered cheese packet -- it won't be the same!
Substitute ground chicken or ground turkey for the ground beef.
Stir in other favorite vegetables. Steamed baby broccoli florets would be a great addition!
Leftovers keep in the refrigerator for about 3 days. The cooked creamy beef pasta will also stay fresh in the freezer for up to 1 month.