Chasen's Chili Mac
- Ready In:
- 35mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 8 ounces spaghetti, uncooked
- 4 cups chili
- 3⁄4 cup sharp cheddar cheese, shredded
directions
- Cook spaghetti in a large pot of salted boiling water until nearly tender (al dente), Drain.
- Preheat broiler.
- Divide spaghetti among four oven-proof au gratin dishes.
- Spoon chili over pasta.
- Sprinkle with cheese, and place under the broiler until cheese melts.
- Serve with cheese toast.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.