I’ve been keeping Mac ‘n Cheese with Chili a secret from you for some time.  Mainly because it’s so so simple that I was embarrassed to share it with you.  And it involves a box and a can.  But I can’t in good conscience keep this combination of cheesy noodles, spicy soy protein and chewy, nutty kidney beans from you for any longer.

So why reveal this to you now you ask?  Well, I figure that if you’re celebrating Thanksgiving today, you could probably use a post-Thanksgiving meal that’s quick, comforting and hearty.  So here it is.  “Recipe” is far too grand a word for this two step Macaroni and Cheese with Chili.

Ready?  Don’t laugh.  Here it is:

First, make a box of macaroni and cheese according to the instructions on the box.  Second, mix in a can of Amy’s Organic Spicy Vegetarian Chili.  That’s it.  Seriously.  Enjoy hot!

Rajat was a little skeptical the first time I made this for dinner, but it’s become such a favorite that I’m sure he thinks it was his idea.  It’s also his “speciality” now.  I’m pretty positive that our very-soon-to-be-born baby will be eating this for dinner when Rajat’s on cooking duty.  But as long as I get a bowl too, I won’t be complaining.

Happy post-Thanksgiving!

I’m sending this over to the 17th My Legume Love Affair hosted by When My Soup Came Alive and started by Susan of the The Well Seasoned Cook.