Chili-Cheese Pasta

This is one of my favorite recipes for three reasons.

First of all, it's bulk.  This will fill you up in a hurry (depending on how fast you eat).

Second, you can make it in under 15 minutes, of that time, you are only working on it for about a minute.

Finally, it tastes great.

Here is what you need: Pasta, a can of chili and some shredded cheese.

What you are going to do it cook the pasta and then stir in the chili and cheese.  I say this ahead of time so you can think about the type of pasta you want to use.

Most men have some spaghetti in their cupboards somewhere.  I don't know why this is.  My theory is that it has a half-life of about 500 years so we can forget about it until we are really hungry and scrounging for some food.

I prefer shell pasta for this.  The reason is that the chili and cheese can hide in the the shell, making each bite delicious.

Cook the pasta according to the directions on the package.  To do this, you need to know how to (a) read directions (b) boil water and (c) tell time.  With pasta, it is always a good idea to start taste-testing it a minute or two before the time is up.  The reason for this is that what you consider to be cooked may not be the same as the person that wrote the directions.  Be careful not to overcook by more than a few minutes.

Drain the water from the cooked pasta and add a can of chili and maybe two handfuls of shredded cheese.

Stir in until the cheese is melted.

Eat and enjoy.

This will probably make more than a single serving, depending on how hungry you are.  This stuff is good for a couple of days.  Treat it like you would left over pizza.  It's good cold or can be warmed in the microwave.

jim