Chili Mac'N Cheddar
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
pasta, elbow macaroni
|
|
| 2 | cans |
chili, canned
with beans, 15 ounces each |
* |
| 16 | ounces |
tomatoes
whole, undrained, chopped |
|
| 4 | ounces |
green chili peppers
drained |
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
corn chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
pasta, elbow macaroni
|
|
| 2 | cans |
chili, canned
with beans, 15 ounces each |
* |
| 462.4 | ml/g |
tomatoes
whole, undrained, chopped |
|
| 115.6 | ml/g |
green chili peppers
drained |
|
| 237 | ml |
cheddar cheese
shredded |
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
corn chips
|
*
|
Directions
Prepare Elbow Macaroni according to package directions; drain.
In large skillet, combine chili, tomatoes with juice and green chilies; mix well.
Simmer 10 minutes.
Stir in cooked macaroni; sprinkle cheese over top.
Cover; simmer until cheese melts, about 5 minutes.
Serve with sour cream and corn chips.
Refrigerate leftovers.
