Here’s an old standby that was the perfect recipe for some
leftovers I had hanging around in my fridge. While the dish is reminiscent of
the goopy casserole I remember being served from the school cafeteria, this
recipe tastes a whole lot better!
Tip: If you don’t have
leftovers available, just go ahead and double the amounts listed in the recipe;
use a full can of corn and chili. I used homemade chili and corn that I had canned myself over the summer.
Chili Mac
½ lb. macaroni noodles
4 ounces Velveeta cheese, cubed
½ t. dry mustard
2/3 cup nonfat or low fat Greek yogurt or sour cream
¾ cup shredded Cheddar or Colby Jack cheese, divided.
1/3 cup cooked corn
1 cup chili with beans
Dash Tabasco sauce
Cook macaroni according to package directions; drain and
return to cooking pot. Add cheese and stir until melted. To the pot, add
mustard, yogurt or sour cream, ¼ cup shredded cheese, corn, chili and Tabasco.
Pour into greased casserole cheese. Top with remaining cheese and cover with
foil.
Bake in 350 degree oven for 30 minutes, until bubbly hot.
Remove foil and bake an additional five minutes, until cheese is completely melted.
Serves 4
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