This easy chili mac is a flavorful and versatile main dish. The pasta and cheese mixture is combined then briefly baked to melt the cheese, but feel free to add all of the cheese to the pasta mixture and skip the baking step.
Recipe Variations
- Add extra color and texture to the chili mac with sautéed onions and bell peppers.
- Sauté a few ounces of mushrooms and add them to the pasta and cheese mixture.
- Instead of canned chili, use leftover homemade chili in the recipe.
- Use a Mexican blend of cheeses, such as taco seasoned cheese.
- Add a can of drained, rinsed black beans to the dish for extra protein and flavor.
- For a spicier meal, season it with a few teaspoons of taco seasoning.
Easy Chili Mac
This easy chili mac is the perfect dish for a busy weeknight meal. Add your own special touch to this versatile dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Pasta, Cheese, Easy Meals
Ingredients
Scale
- 8 ounces elbow macaroni (2 cups uncooked)
- 1 10 3/4-ounce-can cheddar cheese soup
- 1 16-ounce can beef and bean chili
- 1 1/2 cups shredded cheddar cheese or a Mexican blend of cheeses
- salt and freshly ground black pepper, to taste
Instructions
- Heat the oven to 350 F.
- Grease a 2-quart casserole.
- Cook macaroni following package directions. Drain in a colander and rinse with hot water.
- In a medium saucepan over medium heat, combine the soup and chili; stir in about half of the cheese, pepper, and salt, to taste. Cook, stirring, just until the sauce begins to bubble. Add the drained macaroni to the sauce mixture and blend well.
- Spoon the chili mac mixture into the prepared baking dish and top with the remaining cheese.
- Bake for 15 to 20 minutes, or until hot and bubbly, and cheese has melted.
