Chili Mac 'N Cheddar
Definitely give this recipe 5 stars. We really had no idea how it would come out before we made it, and the result was outstanding...
Yield
8 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
pasta, elbow macaroni
1 package |
|
| 30 | ounces |
chili, canned
with beans, 2 cans |
|
| 16 | ounces |
tomatoes
undrained, chopped, 1 can |
|
| 4 | ounces |
green chili peppers
or jalapeno peppers, drained, 1 jar |
|
| 4 | ounces |
cheddar cheese
1 cup |
|
|
sour cream
to serve |
*
|
||
|
corn chips
to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
pasta, elbow macaroni
1 package |
|
| 867 | ml/g |
chili, canned
with beans, 2 cans |
|
| 462.4 | ml/g |
tomatoes
undrained, chopped, 1 can |
|
| 115.6 | ml/g |
green chili peppers
or jalapeno peppers, drained, 1 jar |
|
| 115.6 | ml/g |
cheddar cheese
1 cup |
|
| 1 | x |
sour cream
to serve |
*
|
| 1 | x |
corn chips
to serve |
*
|
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.
