Chili Mac & Cheese

2/15/2023

Chili Mac & Cheese

Prep Time: 20 Min
Cook Time: 50 - 55 Min

Yields: 4 + Servings

WHAT YOU NEED

Leftover Chili (I used my Impossible Chili - www.thehappyveg.ca/recipes/impossible-chili-chili-cheese-burritos
1 Jalapeno, sliced in to rounds
2 C Dry Macaroni Noodles
1 1/2 C Whipping Cream, room temp
3 Large Free-Range Eggs
3 Tbsp. Unsalted Butter, melted & cooled
1 1/2 C Extra Old White Cheddar, shredded
1 1/2 C Monterey Jack with Jalapenos, shredded
1/2 C Gouda, shredded
1/4 C Full Fat Cream Cheese, room temp
1 Tsp. Dry Mustard Powder
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/4 Tsp. Cayenne
1/2 Tsp. Sea Salt
GARNISH - Sour Cream, Green Onions, Cilantro

NOTES:

Don't have / feel like making chili from scratch? Don't hesitate to open a can of your favourite brand. Just make sure it's a thicker chili because a runny chili will compromise the texture of the mac.

Whisk together the cream, eggs, cooled butter, mustard, garlic & onion, cayenne, and salt together in a measuring cup / mixing bowl. Set aside.
Bring a large pot of cold, generously slated water to a boil. Once boiled, add the noodles and cook to al dente. Strain the pasta, turn off the heat, and return the pot to the burner while it's still hot. Add the noodles back to the pot and pour in the creamy mixture. Stir to combine. Add the cream cheese, stirring as you add the other cheeses, reserving about 3/4 C of the mixed cheeses for the top.
Preheat oven to 350 F

Spray the inside of a 9" x 13" baking dish with cooking spray. Pour half of the cheesy mac in to the dish and tap it off the counter / table a few times to settle everything. Dollop cold chili all around the mac and cheese before pouring the remainder over the top, tapping it again to settle everything. Dollop the top of the mac and cheese with more of your leftover chili. Then, sprinkle the top with your reserved cheese and some sliced jalapenos.
Bake uncovered for 35 - 40 minutes until cheese is bubbly and the mac is golden on top. If needed, switch the oven to broil 500F for a minute or so for additional browning. Remove the dish and set it on to a wire cooling rack for 5 - 10 minutes before slicing and serving. Serve with a dollop of sour cream, some freshly sliced green onions, and fresh cilantro. ENJOY!