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.
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