Pantry Chili Mac
Some days I just can’t do it. Run around all day and still find the time and energy to make something to eat. I try to make those days a little easier on myself by having food in my house that can simply be heated or thrown together in a few minutes. And not something that cooks in a few minutes but still requires 30 minutes of prep work. I mean, I want food in a few minutes.
This recipe is a “to the rescue” recipe. Pair the comforting staple of boxed mac and cheese with a jar or can of chili and boom – dinner. On a lazy winter day, of course you’ll make that simmering chili with its layer of spices and hearty meat and beans. And you’ll grate fresh, delicious cheese over pasta instead of tearing open a powder packet. Right, of course, on a different day. Today is about convenience.
Stick to just the pasta and chili or if you have a little bit of time, go the jacked route, add some grated cheese, fresh onion and jalapeno and toasted corn tortilla chips.
Pantry Chili Mac Recipe
Serves 2-3.
Ingredients
- 1 can of your favorite chili
- 1 box of your favorite pasta and cheese
- 2 small corn tortilla shells. Substitute tortilla chips or Fritos.
- 1/4 cup cheddar cheese, shredded
- 1 serrano or jalapeno pepper, sliced
- 1/4 of a sweet onion, diced
- Dollop of sour cream
Directions
- Follow the directions on the box to cook the pasta and cheese.
- Empty the can of chili into a small saucepan to heat (or heat in the microwave).
- If you’re making your own tortilla chips, cut the shells into small triangle slices. Heat a skillet to medium heat. Add a drizzle of oil and toast the tortilla pieces on each side until crispy.
- Slice the jalapeno or serrano pepper.
- Dice the onion.
- In a bowl, add a portion of the pasta and cheese. Top with chili and the remaining toppings – onion, cheese, pepper, and sour cream.
If your pantry is slim pickings, you can make this with just the chili and mac & cheese and skip the toppings.
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