Chili Mac Casserole
Yield
6 servingsPrep
5 minCook
50 minReady
55 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
pasta, elbow macaroni
|
*
|
| 1 | can |
chili beans
of your choice |
* |
| 1 | can |
tomatoes, canned, crushed
|
* |
| 6-8 | ounces |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
pasta, elbow macaroni
|
*
|
| 1 | can |
chili beans
of your choice |
* |
| 1 | can |
tomatoes, canned, crushed
|
* |
|
cheddar cheese
shredded |
|
Directions
Cook macaroni, drain and set aside.
In a large pot, heat beans and tomatoes.
Stir in macaroni and add about ½ of the cheese.
Stir until cheese is melted.
Pour into baking dish and top with remaining cheese.
Refrigerate or freeze.
Heat at 350℉ (180℃) F for 20 minutes when ready to eat.
