Chili Mac Casserole
After our daughter was born almost 18 years ago, our neighbors Kurt and John were among the friends who dropped off food along with their congratulations. The kids loved it and they still make it. Kurt and John’s recipe card calls it Pecos Pasta but it’ll always be known as Kurt and John casserole around here.
I’m not necessarily a fan of canned chili but it works in a pinch. Even better is using your own homemade chili leftovers. It’s great with a jalapeno or two added but I found jalapeno mush instead of a jalapeno pepper in my produce drawer. I substituted a dash of cayenne to add a little heat. You can leave them both out for a milder dish.
-Elbow Macaroni, 1 pound
-Chili, with or without beans is your choice, 2 cans
-Green Bell Pepper, 1
-Yellow or White Onion, 1
-Jalapenos, 1 or 2, optional
-Frozen Corn, about 1 cup, thawed
-Cheddar Cheese, 2 cups shredded
-Butter, 2 tablespoons
-Cayenne, a dash or two
Put a large pot of water on to boil for the macaroni. While it’s heating, dice the peppers.
Dice the onion.
Grate the cheese. You can use pre-shredded if you like.
In a large skillet, melt the butter over medium heat and add the peppers and onion.
Sprinkle in a bit of cayenne and cook, stirring occasionally, until the peppers and onions are soft and beginning to brown. By now the water should be boiling so cook the macaroni.
Drain the elbows and return them to the pot.
Add the peppers, onion, corn and cheese. Stir it over low heat just until the cheese is melted and gooey.
If you want to take the extra time, sprinkle a little more cheese over the top and put it in the oven for a few minutes.
Tortilla chips make a nice side treat. Enjoy!