Ingredients:
- 1lb casserole elbows (or pasta of your choice...we were out of elbows today, hence the ziti)
- 2 cups, 1 point chili
- 8oz reduced fat velveeta
Directions:
In a saucepan over medium heat, heat chili and velveeta until all cheese has melted. Stir frequently to avoid cheese burning to the bottom of the pan. In the meantime, cook pasta until it is al dente. Drain pasta and pour into large mixing bowl. Pour chili-cheese sauce over pasta and mix until all pasta is covered. Serve.
No comments:
Post a Comment