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Chili and Cheddar Baked Macaroni

Submitted by J. B.

In a skillet, brown ground turkey. Stir in tomato sauce, onions, jalapenos, chili seasoning mix, and water. Combine ingredients completely and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, for up to 1 hour, or until chili mixture has cooked down to very thick consistency. Remove from heat.
While chili mixture is cooking, bring macaroni to a boil and cook, as directed, to an al dente texture. Remove from heat and drain macaroni well.
When the macaroni and the chili are ready, layer into a deep 9-inch baking dish, one layer (about 1 to 2 inches deep) of macaroni, cheddar cheese, 2-3 thin pats of butter, then a layer of chili (also about 1 to 2 inches deep). Repeat this process for up to 4 layers, topping the last layer of chili with cheddar cheese.
Bake at 400 degrees F for about 30 -35 minutes, or until cheese on top begins to brown on the edges. Remove from oven and allow to cool for 5 to 10 minutes.

Serve hot with cornbread and dab with sour cream, as desired.

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