Chili Mac and Cheese

• 8 oz. dry elbow macaroni, uncooked
• 1 can (15 oz. each) Wolf Brand Chili No Beans
• 1 can (10 oz. each) Ro*Tel Original Diced Tomatoes & Green Chilies, or Mild, undrained
• 1 pkg. (8 oz. each) VELVEETA, cut into cubes

1. Cook macaroni according to package directions, omitting salt.
2. Drain and return to pan.
3. Add chili, drained tomatoes and Velveeta to macaroni; cook over medium heat 5 minutes more or until Velveeta melts, stirring occasionally.

elbow macaroni, no beans, tomatoes, velveeta

Taken from www.kraftrecipes.com/recipes/chili-mac-cheese-170730.aspx (may not work)