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Chili Mac

Print Recipe
Course dinner, Lunch, Main Course
Cuisine American

Ingredients
  

  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 2 tbsp olive oil
  • 1 tbsp chipotle chili powder or regular chili powder
  • 1 14.5 oz cans diced tomatoes
  • 1/2-1 lb macaroni
  • leftover homemade chili, or a good quality store bought chili
  • 1 cup cubed Velveeta cheese
  • 1 - 1 1/2 cup medium cheddar cheese, grated
  • salt and pepper to taste
  • fresh parsley, chopped to garnish

Instructions
 

  • Preheat the oven to 350 degrees F. Cook your macaroni according to package directions. Drain and set aside.
  • Heat the olive oil in a skillet then add the onions and peppers. Saute until the onions are translucent. Add a little salt and pepper and the chili powder. Add the tomatoes and combine. Add the leftover chili, stir to combine and heat through. If you think it's not juicy enough, add a little water, tomato juice or beef stock to loosen the mixture. Remove from the heat and add 1/2 cup of the cheddar cheese.
  • Add the macaroni to the chili mixture and toss to combine, but don't over stir. . Butter a casserole dish and add the mixture. Dot the dish with the cubed Velveeta. Top with the remaining cheddar cheese and cook until bubbly and the cheese has melted. Enjoy!
Keyword casserole, cheese, chili, chili mac, dinner, leftovers, lunch, macaroni and cheese, maccaroni, supper, tomatoes