When you look at the title of this recipe, I’m sure you are asking “WHY in the world is it called Cowboy Monkey Cheese?” Cowboy Monkey Cheese comes from my daughter. Monkey Cheese is a morphing of “macaroni and cheese” which came from her playfully naming a food that some of her children were not particularly apt to eat. Then the thought occurred to her to add chili. Chili conjured up thoughts of cowboys (since she grew up in Texas!) and so we have Cowboy Monkey Cheese. One nice thing about this recipe is that you don’t have to buy expensive macaroni and cheese for this to taste good. Just buy (or make) good chili. The kids love it. If there are any leftovers, they will argue over who will get them the next day.
COWBOY MONKEY CHEESE (Pantry Cooking II)
1 box (7-1/4 ounces) macaroni and cheese
2 tablespoons shortening or butter
1/4 cup milk
1/4 teaspoon salt
1 can (15 ounces) chili without beans
Cook macaroni in boiling unsalted water. Drain and return to pan. Stir in shortening, milk, salt, and the cheese powder from the box until smooth. Stir in chili. Heat through. Serves 4.
