Chili Mac Pie

Whenever I make chili I always seem to have enough leftover that isn't quite enough to freeze and is too much to eat as leftovers.  Sometimes it just sits in the back of the fridge, forgotten about, until it needs to be thrown out.  That's just unacceptable (I hate wasting food).  This time I decided to reinvent the leftovers as a whole new meal.  I really like chili mac but I wanted to do it a little differently.  That's how I dreamed up this version.

The eggs give the cheesy macaroni layer some stability which allows the pie to be cut into pieces much like a lasagna.  If you don't have leftover chili on hand you could easily substitute a couple cans of chili.  If you're looking for a great chili recipe I highly recommend this one.

Chili Mac Pie

12 ounces dry elbow macaroni

2 eggs

1 cup sour cream

2 1/2 cups mild Cheddar, Colby, Colby Jack, Monterey Jack or any combination of those; separated

S & P, to taste

Pinch of cayenne

3-4 cups of chili (or 2-3 cans)

Preheat oven to 350 degrees F.  Spray a 9x13-inch baking dish or 2-quart casserole with nonstick cooking spray.  Set aside.

Cook the macaroni and drain.

Meanwhile in a large bowl whisk the eggs, mix in the sour cream and 2 cups of the cheese.  Add cooked macaroni and stir to coat well.

Spread 1/2 of the macaroni mixture across the bottom of the baking dish.  Top with 1/2 of the chili.  Be careful to not mix it with the macaroni layer.  Top the chili with the rest of the macaroni.  Finish with the last of the chili.  Evenly sprinkle the remaining cheese over the top.

Cover with foil and bake for 30 minutes.  Remove the foil and finish baking for another 10-15 minutes or until the cheese is barely starting to brown.

Let stand 10 minutes before cutting.  Makes 8-10 servings.

Click HERE for a printable version of this recipe.