If this really was a chuckwagon recipe, it would have been prepared in a cast-iron Dutch oven. I one-potted it in the VISIONS 6 liter pot.
First I cooked a package of whole wheat elbow macaroni 2 minutes shy of al dente, ladled out a cup of the cooking water, drained the mac, combined the pasta water with 2 cans of chili with beans in the same pot, stirred in the drained macaroni, covered the whole top with a 1-pound bag of shredded Mexican blend cheese, put on the lid and parked it in the fridge until dinner time. Slid the covered pot into a cold oven, set the temperature to 350 F, set the cooking time for 45 minutes and let it rest 10 minutes after baking. Spooned it onto a couple Corelle Classic Cafe Blue plates. Had mine with, the missus had hers without.
First I cooked a package of whole wheat elbow macaroni 2 minutes shy of al dente, ladled out a cup of the cooking water, drained the mac, combined the pasta water with 2 cans of chili with beans in the same pot, stirred in the drained macaroni, covered the whole top with a 1-pound bag of shredded Mexican blend cheese, put on the lid and parked it in the fridge until dinner time. Slid the covered pot into a cold oven, set the temperature to 350 F, set the cooking time for 45 minutes and let it rest 10 minutes after baking. Spooned it onto a couple Corelle Classic Cafe Blue plates. Had mine with, the missus had hers without.
