Chili Mac & Cheese

13 ingredients
9 steps

Ingredients

  • 8 ounces elbow-shaped noodles (I use slightly more than half of a one pound box)
  • 10 34 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
  • 12 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. 1
    Preheat oven to 375 degrees.
  2. 2
    Boil macaroni noodles to desired doneness; I like 6 minutes.
  3. 3
    Place chopped onion and butter in a microwave-safe bowl.
  4. 4
    Soften in microwave, about 1-2 minutes.
  5. 5
    Combine all ingredients, cooked noodles through pepper, in a mixing bowl.
  6. 6
    Mix thoroughly with 1 cup of the shredded cheese.
  7. 7
    Pour mixture into an 11x7 baking dish.
  8. 8
    Top casserole with remaining 1 cup of shredded cheddar cheese.
  9. 9
    Bake at 375 degrees for 30 minutes.

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