So after thinking about some thing I decided to get back in the kitchen to make some meals so I don’t eat the same thing 18 times in a row when writing, drawing or learning some stuff on Alison (free education website). A nice little stretch of macaroni and actually a nice dish overall. If you like cheese on top of your chili this will actually turn a couple meals in to about a week’s worth. Here is what you will need for a large pot of Chili Mac.

Ingredients

6 C Dry Macaroni
3 Cans of Chili
1/2 Lb Cheddar, Shredded
1/3 C Grated Parmesan Romano
1 pt or 2 C Heavy Cream
1/2 stick Butter
Chopped Green Onions to Garnish.

Makes 6-8 servings

Just to let you know my cream is frozen. So first we start with the macaroni. Boil that up.

After its cooked you can drain the noodles to begin working on the cheese sauce make sure the cheddar is shredded. If you have the boxed mac and cheese just make it as you see fit. On low heat you want your butter, cream, and cheeses until everything becomes one. Push the heat higher and the sauce may curdle.

After everything has been melted and the sauce been tasted and seasoned here is where you have the option to add some green onion. I add some to mine to give a little bit more color to the whole affair. It is not needed however.

After your sauce is simmering heat your chili up in another sauce pan or in the microwave whichever is easier just until it all becomes more fluid. Put your noodles back in the sauce, add your chili making sure the chili and noodles have a nice meet and greet of flavors in the pot.

After all that is done. finish with your garnishes and serve or in my case freeze and eat as you see fit. Add some hot sauce if you like to give it a little more heat.

I had a little cheddar left over so that was used as a garnish as well. In any case its a mild dish without being boring and it holds long enough that I will have been eating it while working on my other projects.