- 1 pound corkscrew pasta, cooked until al dente
- 1 tablespoon vegetable or olive oil
- 2 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups whole or 2 percent milk
- 3 cups shredded yellow cheddar cheese, divided
- 1-2 cups leftover Chile Con Carne (or any kind you have leftover), heated up
Preheat broiler on high or oven at 400F.
Heat a medium, deep skillet over medium heat. Add oil and butter. When the butter melts into the oil, add the flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 1 minute. Slowly add milk while continuing to whisk.
Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit then stir in 2 cups of cheese, a handful at a time.
Add 1-2 cups of leftover chili, stir to combine thoroughly.
Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.
Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top or place in the oven for a few minutes.