Tonight’s dinner, my version of Chili Mac.


  • 1 jar of your favorite spaghetti sauce
  • 1 Cup shredded Cheddar Cheese
  • 3 good handfuls of fresh spinach
  • 1 8oz. box Elbow Macaroni
  • 1 medium Onion, chopped
  • 1 1/2 tsp. Chili Powder
  • 2 Garlic Cloves, diced
  • 1 1/2 lb. Ground Beef
  • 1 tsp. Cumin
  • (I also used a little leftover Mozzarella also)


Place elbow mac in salted boiling water until tender. Brown ground beef and drain, add onions and garlic sauté till translucent. Add in cumin and chili powder, stir in spinach. Add spaghetti sauce and simmer for 5 minutes. Drain pasta and add to the pan to combine. Pour into a greased casserole dish and top with cheese. Bake at 375 degrees for 15 minutes or until cheese is bubbly. Served with garlic toast


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