Chili Mac

 Serve 12 – 15 people.

This is a fun dish to make and eat. Children and young adults like this one. The preparation for this Chili Mac uses one pot – and the recipe doubles your batch. It takes no more than 20 minutes to prepare. It has great visual appeal - great fiber and texture, and it taste great.

*What You Need*

One four quart Dutch oven or pot

Two casserole dishes with lids

*Preparation*

1 box elbow macaroni
1 gallon cold water

1 teaspoon salt

4 quart Dutch oven (or comparable pot)

Bring cold water to full rolling boil – add salt and macaroni – stir every few minutes to keep from sticking and continue to boil for 10 to minutes,

Drain and set aside.

*Chili Preparation*

•  1 1/2 lbs ground chuck (85-15 lean) or ground turkey
• 1 med diced onion and
• 1 med diced green pepper
• 1 -14 oz can diced tomatoes with basil and garlic
• 2 - cans Bush’s Chili Magic
• 2 - 16 oz Jars chunky vegetable Spaghetti sauce
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon black pepper

1.       In same Dutch oven (pot) - on medium heat, add ground meat, diced onions and green peppers and saute until meat is browned and vegetables are tender, drain off juices and return to stove top.

2.       Add tomatoes, Bush’s Chili Magic, spaghetti sauce, basil, oregano, cayenne and black peppers – mix well.

3.       Let simmer for 15 minutes – stirring occasionally to prevent sticking.

*Assemble*

1. 7 ounces shredded mozzarella cheese
2. 7 ounces shredded sharp cheddar cheese
3. This dish is layered similar to how lasagna is layered.
4. In the two casserole dishes – spoon enough Chili Mac mixture to fill half the dish, cover first layer of mixture with half of each of the shredded cheeses and repeat with second layer.
5. Cover with lid and you are done. You do not have to put this dish in the oven, the Chili Mac and cheese will set up in 10 minutes.

*Serving Suggestions*

Serve a side plate or bowl with mini crescent rolls brushed with an orange glaze

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