Chili Mac & Cheese

• 8 ounces elbow-shaped noodles (I use slightly more than half of a one pound box)
• 10 34 ounces campbell's fiesta nacho cheese condensed soup
• 10 ounces ro-tel original diced tomatoes and green chilies, undrained
• 15 ounces hormel turkey chili with beans
• 1 cup frozen corn, thawed
• 12 cup chopped onion
• 1 tablespoon butter
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• salt
• pepper
• 2 cups finely shredded cheddar cheese, divided

1. Preheat oven to 375 degrees.
2. Boil macaroni noodles to desired doneness; I like 6 minutes.
3. Place chopped onion and butter in a microwave-safe bowl.
4. Soften in microwave, about 1-2 minutes.
5. Combine all ingredients, cooked noodles through pepper, in a mixing bowl.
6. Mix thoroughly with 1 cup of the shredded cheese.
7. Pour mixture into an 11x7 baking dish.
8. Top casserole with remaining 1 cup of shredded cheddar cheese.
9. Bake at 375 degrees for 30 minutes.

noodles, campbells fiesta, tomatoes, hormel turkey, frozen corn, onion, butter, cumin, chili powder, cayenne pepper, salt, pepper, cheddar cheese

Taken from www.food.com/recipe/chili-mac-cheese-505246 (may not work)