Tuesday, October 29, 2013

Leftover Chili Mac

It's Monday night and Matt and I haven't been to the grocery store in over a week. Time to see what I can create for dinner from the fridge and pantry. There's some leftover chili that needs to be eaten, but there isn't enough for two servings. What to turn it into?
Leftover Chili Mac
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.
Leftover Chili Mac

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2013 Kathy Lewinski

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t = teaspoon
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