Side Pannel
Cheesy Chili Mac
Ingredients List
- 2 Boxes Kraft dinner (with
- -powdered cheese)
- 1 cn (16-oz) chili beans with
- -spices
- 1 cn (16-oz) pasta/pizza style
- -cut tomatoes
- 1 Bell pepper; coarsely
- -chopped
- 1 Onion; coarsely chopped
Directions
A few days ago someone posted a "one pot chili mac" recipe that I decided
to try. We were out of veg chili, so I made a few variations using
ingredients we had in the house. Below is what I ended up with and boy
was it good! Definitely on the list of "comfort foods" in my house! Thanks
to whoever it was who originally posted the idea.
Prepare KD macaroni, reserving the powdered cheese. Meanwhile, saute the
onion and green pepper in water. Add tomatoes and beans and heat through.
Sprinkle one packet of cheese powder over drained macaroni in a big bowl.
Stir to coat. Reserve the other packet for a future use. Mix in the hot
bean mixture and stir well. It made about 6 good sized servings.
Notes:
1. The chili beans I used were canned navy beans to which spices are added.
It was fatfree and purely vegetarian. The beans were really creamy in
texture, which I believe added to the overall pleasantness of the dish.
2. Even with using only one packet of cheese the recipe had a good cheese
taste. I would imagine this recipe would be fine without any cheese, for
those of you avoiding cheese.
3. The tomatoes are by Del Monte (I think) from a line of tomatoes that are
pre-seasoned. They are cut to just the perfect size for chunky chili, etc.
FATFREE DIGEST V96 #37
to try. We were out of veg chili, so I made a few variations using
ingredients we had in the house. Below is what I ended up with and boy
was it good! Definitely on the list of "comfort foods" in my house! Thanks
to whoever it was who originally posted the idea.
Prepare KD macaroni, reserving the powdered cheese. Meanwhile, saute the
onion and green pepper in water. Add tomatoes and beans and heat through.
Sprinkle one packet of cheese powder over drained macaroni in a big bowl.
Stir to coat. Reserve the other packet for a future use. Mix in the hot
bean mixture and stir well. It made about 6 good sized servings.
Notes:
1. The chili beans I used were canned navy beans to which spices are added.
It was fatfree and purely vegetarian. The beans were really creamy in
texture, which I believe added to the overall pleasantness of the dish.
2. Even with using only one packet of cheese the recipe had a good cheese
taste. I would imagine this recipe would be fine without any cheese, for
those of you avoiding cheese.
3. The tomatoes are by Del Monte (I think) from a line of tomatoes that are
pre-seasoned. They are cut to just the perfect size for chunky chili, etc.
FATFREE DIGEST V96 #37
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