Ingredients:
Elbow Macaroni, 1 pound
Chili, with or without beans is your choice, 2 cans
Green Bell Pepper, 1
Yellow or White Onion, 1
Jalapenos, 1 or 2, optional
Frozen Corn, about 1 cup, thawed
Cheddar Cheese, 2 cups shredded
Butter, 2 tablespoons
Cayenne, a dash or two
Directions:
-Put a large pot of water on to boil for the macaroni. While it’s heating, dice the peppers.
-Dice the onion.
-Grate the cheese. You can use pre-shredded if you like.
-In a large skillet, melt the butter over medium heat and add the peppers and onion.
-Sprinkle in a bit of cayenne and cook, stirring occasionally, until the peppers and onions are soft and beginning to brown. By now the water should be boiling so cook the macaroni.
-Drain the elbows and return them to the pot.
-Add the peppers, onion, corn and cheese. Stir it over low heat just until the cheese is melted and gooey.
-If you want to take the extra time, sprinkle a little more cheese over the top and put it in the oven for a few minutes.
Tortilla chips make a nice side treat. Enjoy!