This Will Make You Feel as Good as Mashed Potatoes!
Ah, chili mac! Was there ever a finer use for macaroni, beef, cheese and tomato sauce? It both plagued and enriched my formative years.
There was a thoroughly hideous version of chili mac that was served once every week in my school cafeteria. It was trucked to the school from the district kitchen and sat on a steamer and under a heat lamp for so long that it turned into a blob of generally tasteless noodles that settled into concrete in my stomach.
But at home, now that was an entirely different story altogether. I became a self-taught cook and once I reached my teenage years, I took over the cooking responsibilities from my mother, to ensure that my brothers and sisters and I survived our childhoods.
Because we always seemed to have very limited funds when it came time to shop for food, I learned to be a very frugal shopper. Noodles became a staple in our family’s diet. My chili mac was a resounding favorite and there were never any leftovers.
My recipe was slightly different from this one – I think every cook has her own recipe for chili mac! But the basic components were the same: noodles, meat, tomatoes and cheese. The very stuff of life!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Put a few drops of cooking oil and a dash of salt in the water as you cook your noodles. It will keep them from clumping together and you will need far less salt when you make your sauce.
Recipe and photo courtesy of Jessica at allshecooks.com
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