This is one of my favorite recipes! Anytime I make Chili I always double the recipe so I have enough to make this amazing chili pasta casserole.
2 1/2-3 Cups left over Chili
8 oz. block of Monterey Jack cheese cubed
8 oz. Monterey Jack cheese shredded
1 Tbsp. butter
1 1/2 Cups heavy whipping cream
1- 1lbs. box penne pasta
Cook pasta according to package minus 3 minutes. Drain pasta and set aside. In a medium size sauce pot over medium heat add butter, cubed Monterey jack cheese, chili, and heavy whipping cream. Cook until cheese is melted. Next pour pasta into chili mixture and stir so sauce evenly coats all noodles. Pour chili pasta into a greased 13X9 pan, cover with foil and bake 20 minutes. Take chili pasta out add an even layer of shredded cheese and bake an additional 10 minutes.