I also had some pasta and cheese (well, Velveeta, so kind of cheese), so decided to try a chili mac. This went over really well with Matt. It was cheesy and creamy. I'm torn a little on the beans in it, because there texture is a bit like the pasta, but Matt really liked them in it. It was definitely a good use of the leftover chili.
Leftover Chili Mac
1 1/2 c leftover chili (mine was a beef and black bean chili)
6 oz mild melting cheese (I used Velveeta, because there was some lingering in the fridge)
1 T milk, cream or half & half
pinch dry mustard
1 T all-purpose flour (optional)
8 oz cooked pasta (I used penne, but short pasta that holds sauce well is good.)
sharper cheddar cheese (optional)
Preheat oven to 350F.
Heat the chili. Cut the 6 oz of cheese into small pieces and melt into the chili. Stir in the milk and dry mustard. Now comes the optional part. My sauce was a little thinner than the cheese sauce I like to use for mac and cheese, so I whisked in the flour. I simmered the sauce while stirring for a few minutes until it was nice and thick. The chili you start with will really decided this for you.
Mix the sauce with the cooked pasta and pour into a casserole. Grate a little sharp cheddar over the top.
Bake uncovered for 25 minutes.
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