- 8
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Ingredients
- 16 oz elbow macaroni or shells
- 1 stick unsalted butter (sliced)
- 8 oz Velveeta (cubed)
- 4 oz sharp cheddar (shredded)
- 1 cup unsweetend almond milk (or regular milk)
- salt & pepper to taste
- 15 oz can Wolf Turkey Chili w/out Beans (or Regular)
- 12 oz bag frozen corn (allow to thaw while preparing mac & cheese)
Preparation
Step 1
In large stockpot, prepare pasta al dente. Drain & return to stockpot.
While pasta is cooking, melt butter in large saucepan. Add milk and cheeses. Stir until cheese is melted. Add more milk or cheese to achieve desired consistency. Salt and pepper to taste.
Pour cheese sauce into stock pot with pasta. Combine well. Add milk or cheese to adjust consistency.
Stir in chili and corn. Simmer on low until corn is heated through.