My husband was actually the chef behind our Easy Chili Mac that we recently had. I was sick this particular day that we made this, so I tried my best to walk him through making it.
The only glitch we had, is that I was not paying attention when he poured the noodles in and we ended up with way too many noodles in ours; however, it was still tasty! This recipe uses Slow Cooker Chili.
Ingredients:
- Slow Cooker Chili
- 1 Cup of Macaroni Noodles (I used 2 cups which was too much!)
- 2 Cups of Shredded Colby Jack Cheese
Directions:
Preheat the oven to 375*.
Cook the noodles as instructed on the package. Once drained mix with the prepared chili. Then, pour into a 9 x 13 baking dish and top with cheese. This will bake in the oven for 15 minutes or until the cheese is melted.
I enjoyed this dish and thought it would also be a nice way to use up the leftover slow cooker chili.
