Mac and cheese and chili are a perfect combination of two of my favorite comfort foods. Anytime I make chili, I make sure there are plenty of leftovers. Day-old chili tastes better and forms a base for several semi-home-made meals. This recipe requires a cup or two of leftover chili and under 30 minutes of cooking time for a delicious one-pot meal. Anytime you can't decide between the two, a mashup is your answer. Add some salad greens as a side and enjoy.
Ingredients
- 1 cup shredded cheese (I used Wisconsin cheddar)
- 2-3 cups of chili
- 8-10 oz. of macaroni
- ½-1 cup of stock or water, if required
- ½ teaspoon salt
Instructions
- Heat the chili in a large pot on a medium flame and add stock or water.
- Bring to a boil and add macaroni and salt to the pot.
- Cook pasta for 8-10 minutes or time specified on the package.
- While pasta is cooking, shred or grate the cheese and add to the pot once macaroni is cooked.
- Mix thoroughly and serve in individual bowls.
- Top with pita chips, chopped carrots or avocado and fresh herbs.
Teen Recipe Type