Chili Mac

• 3 boxes of Macaroni N Cheese (kraft works the best)
• 2 tbsp Oil
• 1/2 tsp Salt
• 1 can NO Beans Chili (Hormel is my favorite)
• 1 can Cream of Mushroom Soup
• 2 Cups of Milk (more milk fat the creamer.. use Half N Half for thickest)
• Optional - shredded cheddar cheese

1. Heat water with oil and salt, once water is boiling add noodles from boxes. Cook noodles until soft. Once cooked drain noodles into colander.
2. In the water pot (now empty) add cream of mushroom soup, milk and packets of cheese mix from boxes. Heat on meduim heat, stir occasionally. Once mixer is creamy and no lumps add can of chili, stir. When mixture is warm, add noodles.
3. If you like top with shredded cheddar cheese.
4. You can use this as a foundation for one dish meals by adding corn, carrots or your favorite veggie.
5. Turn it into a cassrole by putting in pyrex baking dish and sprinkling with bread crumbs or corn chips. Bake at 350 until top is golden brown.

n cheese, oil, salt, no beans, cream of mushroom soup, milk, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/chili-mac-1231162 (may not work)