Chili Mac

Chili Mac

• 4 cups chili (either homemade or canned)
• 1 cup chopped red, yellow and green peppers
• 1/2 onion chopped
• 2 cups cheddar cheese
• 4 cups elbow pasta, cooked al dente

1. In a 2 quart saucepan saute the peppers and onions in 1 teaspoon of olive oil still tender.
2. Add in the chili and warm thoroughly.
3. Stir in the precooked elbow macaroni as well as the cheese.
4. Stir till the cheese is melted.
5. Serve with a green salad!