Ingredients

The following ingredients have 6 Servings
  • 1 454 g box of elbow macaroni
  • 2 425 g or 14 oz. cans of your favourite chili
  • 5 cups of water
  • 2 cups of shredded old cheddar cheese

Instruction

  • In a large cast iron skillet or Dutch oven, place the water and the elbow macaroni. Cook until the noodles are done - you may have to add more water. Make sure to stir so that it doesn't stick to the bottom of the pan. You can cook this over the fire or a grill.
  • When the noodles are done the water should be evaporated ( if not, pour it off)  and you can mix in the cans of chili. Heat up again.
  • When the chili is heated through, sprinkle the cheese on top.
  • Return to the fire/grill to melt the cheese.
  • Dig in!