Easy Leftover Chili Mac

Did you make a big pot of chili and have leftovers? Tired of eating leftover chili and corn bread? Here’s a super easy dish sure to satisfy your taste buds and use those leftovers! Combine them to create this yummy casserole that your family will love... inexpensively too!

Easy Leftover Chili Mac

Yield: 4 servings

Ingredients:

3 – 4 cups leftover chili
2 cups dry tube pasta of choice, cooked
1⁄2 cup reserved pasta water
1 cup cheddar cheese, shredded
1 cup cheddar-jack cheese, shredded
1 cup frozen corn
1 - 2 tablespoons chopped Jalepeño peppers, pickled or fresh
3 – 4 pieces leftover corn bread (~ 1 – 1 1⁄2 cups), crumbled
Vegetable spray

Garnish: Sour cream, fresh cilantro, fresh chopped tomato, jalepeno pepper slices, extra shredded cheese, salsa

Equipment needed:

2-quart casserole dish or 13 x 9- inch baking dish
Dry and liquid measuring cups
Measuring spoons
Cutting board
Chef knife
Rubber spatula

I love chili and always make a huge pot! Often, I tire of it before we eat it all and don’t feel like freezing the little bit left. My hubby’s mother used to make chili mac when he was little, so I decided I would give it a try. I also had a half a pan of corn bread leftover too. Of course, we love cheese... thus, this dish was created. Grab your leftovers and let’s cook! Your kids might even want to help too!

Preheat oven to 350 F.

Didn’t I say it was going to be easy? Everything will be mixed in this dish. Here are the first steps to start!

1) Spray it lightly with vegetable spray or rub with a little oil so the baked cheese doesn’t make a cleanup nightmare.

2) Place a pot of water on the stove to cook your pasta according to the instructions on the package. Most pastas take about 8 – 9 minutes to cook... al dente is what you want... slightly chewy so the chili absorbs into it as it bakes.

3) While the pasta is cooking, chop the jalepeno peppers and tomatoes. Depending on how spicy your family likes food will depend on how much you will use. My hubby is not a “hot & spicy” food lover, so I usually add 1 tablespoon to the casserole and reserve extra to garnish my own bowl. Pleases everyone that way too! Also, crumble the cornbread and set it aside for the topping.

Now to make the casserole!

4) Place the cooked, drained pasta in the baking dish, reserving about 1⁄2 cup of the pasta water. Cover pasta with chili and corn. Stir well. Sprinkle half of each of the cheeses on top and blend well. Add the chopped jalapeño peppers and stir in the reserved pasta water. The pasta water will add moisture to the casserole, help bind the ingredients and meld the flavors.

Last step!

5) Spread crumbled cornbread over mixed chili mac mixture and sprinkle with reserved shredded cheddar and cheddar-jack cheeses. Place in preheated 350 F oven and bake for 40 minutes or until casserole is bubbly and cornbread is golden brown.

Wasn’t that simple? Besides smelling terrific! Dish your chili mac into bowls and garnish with your choice of grated cheese, sour cream, chopped tomatoes and fresh cilantro. The garnishes really add a “wow” meal appeal factor to the dish too... Enjoy!