Chili Mac

Author: Killis Haraway

Ingredients:

1 can Wolf brand chili
1 lb large elbow macaroni
2 C shredded Monterey jack cheese
2 C shredded Colby cheese (mix the cheeses together)
1 can Rotel tomatoes (diced)
1 Tbs ancho chili powder or other chili powder (medium heat)
1 Tbs ground cumin

Method:

1. Prepare all ingredients in advance (shred cheese and prepare chili first)
2. Empty the chili into a medium pan and mix with the Rotel tomatoes along with the chili powder and cumin.
3. Heat chili on medium heat and then reduce to medium low heat.
4. Boil the macaroni for 6-7 minutes (it will continue to cook while baking)
5. Drain the pasta and return it to the boiling pan along with the butter.
6. Mix well.
7. Add approximately 2 cups of the cheese to the pasta and add the chili. Stir it together.
8. Heat the oven at 350F.
9. Transfer the chili mac to a greased casserole dish and add remaining cheese on top.
10. Bake covered for approximately 30 minutes. Let it cool for about 7-8 minutes before serving.