> 8 oz elbow macaroni
> 1 (15 oz) can vegetarian chili with beans
> 1/2 cup salsa
> 3/4 cup reduced-fat finely shredded Mexican cheese
> 1/2 small red onion, finely chopped
Preheat oven to 425ºF. Heat a large pot of salted water to a boil on high. Cook the elbow macaroni according to package directions.
In a large oven-safe skillet, combine the chili and salsa. Heat on medium 4–5 min., until warm. Stir in the cooked macaroni. Top with the cheese and red onion.
Place skillet in oven and bake 15–20 min., until cheese melts.