1. Shred the cheese.
2. Partially cook the pasta about 6 minutes, or until slightly firmer than al dente. Drain well and transfer to a large mixing bowl.
3. Add the chili and half the cheese to the pasta and mix together well.
4. Transfer the pasta to a 13x9 inch baking pan and top with the remaining cheese. Bake in a preheated 325°F oven for 20 minutes. Serve hot.
This is a good dish to make if you have any leftover macaroni and cheese. Just reheat the pasta and add the chili!
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