Chili Mac & Cheese

Name: Chili Mac & Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
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

Submitted by SavvyL

"Easy and pantry-friendly!"

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Ready In:: 40mins
Ingredients:: 13
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

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