Chili Mac Casserole!
By: Kecia’s Flavor Breakthrough!
This casserole features my 3 Bean and Beef Chili recipe, but can be made with your favorite chili recipe. I have a freezer full of left over soups, stews and chili right now so I thought I probably should try to use it up and make room for the next round! I haven’t had chili in a while and you know, the weather is just awful right now! Also I wanted an easy throw it together meal because my Honey is over at his step daughter’s house working on her bathroom remodel and I wanted to be able to whip it together quickly for when he got home tonight! This cheesy, hearty and flavorful casserole is very economical when you use left overs! I love left overs! And it will serve a number of hungry people!
Serves: 6 – 10
- 4 cups of your favorite chili warmed (3 Bean and Beef Chili)
- 1 box elbow macaroni
- 1 cup light cream
- 3 cups sharp cheddar cheese, divided
- ½ onion, chopped
- 1/2 cup tortilla strips
Preheat oven to 350° F
Prepare macaroni under-cooking by 2 minutes, drain and set aside. In a large skillet heat your chili until hot.
In a sauce pan, heat the cream slowly until hot, be careful not to burn. Whisk in 2 cups of the cheese and keep mixing until smooth.
Add cheese sauce to chili
Stirring until creamy and well blended.
Stir in macaroni noodles.
Pour into a large casserole dish that has been sprayed with nonstick spray.
Sprinkle with the onion. Cover with foil and bake for 20 minutes until hot and bubbly.
Remove foil and sprinkle with the remaining cheese and tortilla strips.
Place back in oven for another 10 minutes or until cheese is melty and starting to brown! Let stand for five minutes before serving.
Serve with a nice green salad!