Chili and Cheddar Baked Macaroni

Try a winning recipe - this recipe won a contest here at Butterball, LLC headquarters.

Ingredients

• 1 pound #
• 8 ounces tomato sauce
• 1/2 yellow onion, diced
• 2 ounces diced jalapeno pepper, fresh or canned
• 1 1/4 ounce (packet) chili seasoning mix
• 1 cup water
• 1 pound elbow macaroni
• 8 ounces extra sharp Cheddar cheese, shredded or thinly sliced
• 2 ounces salted butter

Directions

1. In a skillet, brown ground turkey. Stir in tomato sauce, onions, jalapenos, chili seasoning mix, and water. Combine ingredients completely and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, for up to 1 hour, or until chili mixture has cooked down to very thick consistency. Remove from heat.

2. While chili mixture is cooking, bring macaroni to a boil and cook, as directed, to an al dente texture. Remove from heat and drain macaroni well.

3. When the macaroni and the chili are ready, layer into a deep 9-inch baking dish, one layer (about 1 to 2 inches deep) of macaroni, cheddar cheese, 2-3 thin pats of butter, then a layer of chili (also about 1 to 2 inches deep). Repeat this process for up to 4 layers, topping the last layer of chili with cheddar cheese.

4. Bake at 400 degrees F for about 30 -35 minutes, or until cheese on top begins to brown on the edges. Remove from oven and allow to cool for 5 to 10 minutes.