Chili Mac & Cheese

Easy and pantry-friendly!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 8  ounces  elbow-shaped  noodles (I use slightly more than half of a one pound box)
• 10 3⁄4 ounces  campbell's fiesta nacho cheese condensed  soup
• 10  ounces  ro-tel original diced tomatoes and green chilies, undrained
• 15  ounces  hormel  turkey chili with beans
• 1  cup frozen corn, thawed
• 1⁄2 cup  chopped onion
• 1  tablespoon butter
• 1  teaspoon cumin
• 2  teaspoons chili powder
• 1  teaspoon cayenne pepper
•  salt
•  pepper
• 2  cups  finely shredded cheddar cheese, divided

Directions

1. Preheat oven to 375 degrees.
2. Boil macaroni noodles to desired doneness; I like 6 minutes.
3. Place chopped onion and butter in a microwave-safe bowl. Soften in microwave, about 1-2 minutes.
4. Combine all ingredients, cooked noodles through pepper, in a mixing bowl. Mix thoroughly with 1 cup of the shredded cheese.
5. Pour mixture into an 11x7 baking dish.
6. Top casserole with remaining 1 cup of shredded cheddar cheese.
7. Bake at 375 degrees for 30 minutes.