Chili Mac and Cheese Bake
Sounds really good!
Ingredients
- 1 1/2 cups dry elbow macaroni
- 1 cup flour
- 3/4 cup corn meal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg, lightly beaten
- 6 tablespoons butter, melted and cooled
- 2/3 cup milk
- 2 cups Cheddar cheese, shredded
- 2 1/2 - 3 cups leftover Chili, slightly warmed
Instructions
- Preheat your oven to 220 C. Lightly grease a 9x9 baking dish with butter.
- Cook the pasta but reduce the time by 1 to 2 minutes, drain and set aside.
- When the pasta is cooking, in a medium bowl, whisk together the flour, corn meal, sugar, salt, and baking powder. Add the egg, melted butter, and milk, mix until just incorporated, it will be lumpy, that is ok.
- Spread the pasta evenly on the bottom of the baking dish then top with the cheese, then top that with the warmed chili (warming it makes it easy to spread). Now spread the corn bread batter evenly over the top.
- Bake for 25-35 minutes or until corn bread is golden brown and a toothpick inserted in the center comes out clean. Serve.
Notes
The chili is already paid for, your major cost here would be the cheese, figure that at about 180 Baht/block to make 2 cups of shredded. So for 4 servings, this is about $1.33 per serving, or about 90 cents per serving for 6 servings if stretching this meal out with a green salad on the side. Overall, a good use for leftover Chili.
Adapted from an internet recipe.
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