Chili Dog Mac

So, you made a delicious pot of chili. You know, the one I posted earlier. Now, what can you do with the leftovers?

Chili Mac is always popular. Chili, cheese, easy to make, what's not to like? This recipe is basically chili mac with an extra ingredient. I add some jalapeno smoked sausage to add some extra kick and meatiness. Hence, chili dog mac.

Ingredients:

1 lb. dry macaroni.
4 c. cooked chili, heated.
1 lb. smoked sausage or hot dogs, diced.
2 c. milk.
2 c. shredded cheese. I don't use anything specific. I use it as an opportunity to get rid of the last bits of cheese left in the fridge. You know, that last little piece of cheddar or the final bit of shredded Monterrey Jack left in the bag. Throw 'em all in, it's all good.
3 tblsp. flour.
3 tblsp. oil (optional)
salt and pepper to taste.

Cook the macaroni according to the package instructions, drain it and set it aside. In a large pot, heat the sausage or hot dog bits over medium high heat until they're hot and nicely browned, then remove them from the pot and set aside. If you've cooked sausage, it's probably left a nice bit of drippings behind. If you're using lean sausage or hot dogs, you'll need to add some oil to the pan.

Turn the heat down to medium and add the flour to the oil. Stir until the flour is very lightly browned. It shouldn't take more than a minute or two. Add the milk and stir to dissolve the browned flour. Cook, stirring constantly, until the mixture thickens nicely and starts to bubble. Turn the heat down to very low and add the cheese, one handful at a time. Stir after each addition to melt it completely before adding more. Add the chili and the sausage pieces, and a bit of salt and pepper. Finally, add the macaroni and stir well to combine.

Don't serve this right away. Put a cover over the pot and take it off the heat. Let it set for about 10 minutes before serving. This lets the macaroni soak up some of the sauce. Enjoy!