Chili-Mac Casserole
Ok.. Here we go: This recipe is sized to go into a Large disposable turkey roasting pan.
1 1/4 lbs. lrg. elbow macaroni (lt. al-dente)
2 quarts ‘Tommy’s chili’ or comparable substitute
Sauce:
1 1/2 lb. Velveta
8 oz. T. Joes 4 cheese Italian blend (parm,prove,asagio, fontina)
1/2 +lb. cheddar
1 cup sour cream
1 cup milk
While the water and pasta boil, slice the block cheeses into smaller portions to ease melting with the milk in a saucepan and stir frequently(LOW HEAT).
Spread out the chili evenly in the pan.
Start pre-heating the oven to 425.
When pasta is done mix with cheese sauce, incorparate sour cream and add to pan.
Cover w/ foil and bake 30 + min.. Remove foil for browning if desired near finish.
Add hot yellow chillies to top before baking as garnish if desired.
Enjoy.
