Chili Mac and Cheese

Delicious, although surprisingly difficult to add enough seasoning and cheese. 1lb pasta just barely fits in my big 12“ skillet.

• 1 lb. pasta (I like elbows)
• Onion
• Kidney beans, 2 cans or 1-2 cups dry
• Frozen corn
• Shredded cheese, 2 cups ish
• Canned diced tomatoes, the big one (28oz?)
• Chili powder
• Garlic powder/garlic
• Cumin
• Oregano
• Optional: scallions for garnish

1. Quick soak and slightly cook the beans if dry.
2. Chop the onion and saute with the spices.
3. Add beans, corn, and canned tomatoes. Stir and cook for a hot sec.
4. Add pasta and water if necessary to cover all pasta.
5. Cover and bring to a gentle boil. Cook until pasta is al dente, water should be absorbed down to the level of the pasta. Add more water if necessary. Stir occasionally to cook with minimal water.
6. Remove from heat and stir in most of the cheese. Check flavors and adjust to taste.
7. Serve with more cheese and optional scallions.

originally submitted by jes_p on Mar 28, 2025