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Baked Chili Mac
My mom had some left over turkey chili in the fridge and suggested we use it up for dinner. I had serious doubts about my kid eating a whole bowl of turkey chili so I came up with this healthy, kid friendly chili mac instead. After tasting it my kid said “I want to eat this every night!”
This had just the right amount of cheese to give it good flavor, but it wasn’t oozing with fat and calories (like mac and cheese). My mom and I both vowed to make it again the next time either of us have leftover chili – proving that you don’t have to use recipes for kids to make great, family friendly food. I’m excited to try it with veggie chili too. Heck, it’s almost worth making a fresh pot of chili for! Now for the recipe…
Baked Chili Mac Recipe
Prep Time: 10 mins Cooking Time: 30 mins
2 cups dry whole wheat or multi-grain elbow macaroni
1 egg white
2 to 3 cups chili
3/4 cup shredded cheddar (divided in half)
Preheat oven to 375 degrees. Cook macaroni in boiling water until al dente. Drain and let cool slightly. Transfer to a large bowl and mix in eggs and 1/2 of the cheddar. Pour in chili and continue to stir. Transfer to a greased 9 inch square pan and sprinkle remaining cheese on top. Bake for 30 minutes or until bubbly and set. Let rest for 5 to 10 minutes before cutting into squares. Can be prepared in advance and reheated!
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