Chili Mac

  • 1 lb, package elbow macaroni, cooked al dente
  • 1 block Schwab's chili or 2 cans chili (your favorite)
  • 2 (4 ounce mini blocks) Velveeta
  1. Cook the macaroni till it is al dente.
  2. Strain water and drizzle with olive oil.
  3. In a sauce pan, warm the chili and stir in the Velveeta.
  4. Cook till cheese is melted.
  5. Pour the macaroni into the chili cheese sauce and stir to coat.
  6. Serve with you a sprinkling of cheddar cheese.