Macaroni and Cheese with Ground Beef, Salsa and Green Chiles

1 recipe Creamy Macaroni and Cheese

(1 lb. elbow macaroni, 24 oz. Velveeta cheese, 1/2 cup milk, 4 tbsp. butter, pepper to taste.
cook macaroni according to package. drain and return to pot. add cubed Velveeta cheese, milk butter and stir slowly until cheese milk and butter are fully incorporated)

1 pound lean ground beef
1/2 onion chopped
1/2 sprig cilantro chopped
1/8 teaspoon Salt and black pepper to taste
1 cup salsa (your choice of hotness)
8 oz. canned chopped green chilies

Heat in a skillet over medium-high heat. Cook ground beef, onion and cilantro. Season lightly with salt and pepper, brown beef until most of the liquid evaporates, about 5 minutes. Stir in salsa and chilies; simmer, 2 to 3 minutes. Stir mixture into macaroni.

I thought the salsa would be gross, but added it anyway. I am glad I did- it gave the dish a tangy flavor.

***I decided to burn the cheese by putting the casserole into the oven. I did not like the consistency of the baked macaroni and cheese. I think I would have preferred it to stay creamy. Next time I will put the casserole under the broiler for a few minutes- just long enough to burn the top cheese.