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Chili Macaroni Casserole

Reviewed: Jul. 6, 2013
Tried this for the first time and it was a hit at a 4th of July cookout I attended. Didn't have all the exact ingredients so I compensated the following: Boiled 16 oz. macaroni, drained and set aside. CHILI MIXTURE - 1 pd. ground beef + 1 pd. breakfast sausage, drained then added 1/2 c. chopped onion. Added 1 can of hot dog chili sauce + 1/2 tsp. chili powder + 1 pkg. of taco seasoning mix. Added only 1 - 8 oz. can of tomato sauce + 1 - 10 oz. can of Rotel brand petite, diced, green chilies w/tomatoes + 1/2 water. Added 1 1/2 Tbs. garlic powder + 1/2 Tbs. onion powder + 1/2 tsp. black pepper + 1/2 tsp. salt + 1 tsp. sugar. (Sugar added to cut the acidity of veggies, Julia Child tip!) Added drained can of corn + 1 can of chili beans. Let come to a boil and simmer 20 minutes... CHEESE SAUCE - Substituted 11 oz. Tostito queso cheese sauce + 1 cup grated, sharp cheddar cheese + 1 cup of whole milk + only a scant of pepper and salt (omitted garlic powder). Mixed cheese sauce and macaroni and poured it into a large, oblong slow cooker (sprayed Pam prior). Poured chili mixture on next layer and poked with end of a wooden spoon to let some of the chili juices go down in macaroni to prevent sticking. Topped with remaining sharp cheddar cheese and and garnished with a few jalapenos. Turned cooker on low while I prepared dessert and got ready for my outing. (About and hour and a 1/2.) Once there, I served it with sour cream and corn chips on the side. They loved it!!!!
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