Fancy cooking? Bah, sometimes you just want comfort food!
Couldn't get motivated to be all culinary, so the alternative was to be creative. Sometimes serendipity reigns, and it turns out pretty darned good.
COMPONENTS
1 quart home made chili, previously made, WITHOUT BEANS
2/3 cup shredded cheddar cheese
2/3 cup Jarlsberg cheese, diced small
12 ± Italian style meatballs, halved
4 oz. elbow macaroni, cooked al dente
METHOD
Heat the chili gently in a large skillet. When warm, add the meatballs.
When hot (do not simmer or boil), start adding in the cheese a little at a time, stirring constantly to ensure complete melting. This is what makes the final result silky, so don't get in a hurry.
Once the cheese is fully incorporated, start stirring in the cooked macaroni. When everything is finally heated together, serve in bowls along with Parmesan cheese, cracked black pepper and red pepper flakes available on the side. If the chili you used is too spicy, some may also want some sour cream.
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