Jetboil Chili Mac & Cheese

Michael Mays offers this variation on an old standby – which he describes as a high-energy, cold-weather crowd pleaser!

1 box Kraft macaroni & cheese
1/4 cup butter or margarine
1/4 cup milk (though a small can of evaporated milk works well
1 can of your favorite chili & beans (with or without meat)

Prepare macaroni; boil in water and add ingredients per instructions on box. When 97% cooked, mix in the cheese packet and the rest of the ingredients per instructions on box. Place macaroni in separate container.

Next, heat the chili in your Jetboil until it's good and hot. At this point, you can mix the chili and the macaroni in a larger bowl, or, portion-control the ingredients so that each person can receive an equal portion of mac & cheese and chili. In other words, if you don't have extra bowls or containers, improvise. Stir macaroni and chili together and enjoy!