Sunday, June 30, 2013

Cheesy Chili Mac Casserole



Whoa! Wild temperature swing from the upper 90’s early in the week to a high of 71 and cloudy/rainy. For me, that means I want a comforting casserole. This is just one of those dishes that you can make on a whim with whatever you have. Don’t have chili? What about beans and some chili powder? Don’t have small pasta? Break up some spaghetti. Don’t like the veggies? Leave them out. Want it hotter? Try tomatoes with green chiles in place of the diced tomatoes. Use jack cheese with peppers instead of the cheddar. Add some hot sauce. Really, you could put the base in individual casseroles and let people decide for themselves how to customize it before you bake!

Ingredients:
2 cups uncooked elbow macaroni, which is about ½ of a 13.25 ounce package (use any small pasta that you have like mini penne)
1 (15 ounce) can chili-your choice (I have a vegetarian one)
1 (14. 75 ounce) can petite diced tomatoes (or crushed tomatoes, tomato sauce, whatever)
1 small can tomato paste
15 ounces water (see what I did there? I used the chili can!)
½ cup sweet white onion, diced
½ cup green pepper, diced
1 cup frozen corn, thawed
1 cup American cheese, cubed
1 cup plain tortilla chips, crushed
1 cup shredded cheddar cheese

Directions: Cook the pasta on the stovetop according to package directions. Preheat oven to 350 degrees F. Spray a 3 quart casserole dish with cooking spray and set aside. Drain well and put right back in the same pan with the heat on medium low. Add the chili, tomatoes, tomato paste, water onion, pepper, corn, and American cheese. Cook and stir until the cheese melts. This should be a really loose sauce at this point—once it starts baking, the pasta will absorb any extra juices. If it seems dry, add a bit of water. Taste and adjust the seasoning—you may want salt or pepper, hot sauce, etc.

Pour the chili mixture into your casserole. Combine the cheddar cheese and crushed tortilla chips and sprinkle over the top. Bake for about 35 minutes or until the cheesy topping is melted, gooey and gorgeous.

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