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Sunday Supper & More

Chili mac and cheese

(Sally Pasley Vargas for The Boston Globe)
October 19, 2011

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Serves 4

 Butter (for the pan) 

3  cups leftover chili 

 Salt and black pepper, to taste 

12  ounces whole-wheat penne 

12  ounces (about 3 cups) grated sharp cheddar 

1. Set the oven at 375 degrees. Butter a 9-by- 13-inch baking dish.

2. In a saucepan over medium heat, heat the chili, stirring often, for 5 minutes or until hot.

3. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes, stirring occasionally, or until it is tender but still has some bite.

4. Drain the pasta in a colander but do not rinse it. Return it to the pot. Add the chili and 1 cup of the cheese. Stir until the cheese melts. Add salt and black pepper.

5. Transfer the pasta to the baking dish, and top with remaining 2 cups cheese. Bake for 25 minutes, or until the cheese melts and the top is golden.