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Cheesy Chili Mac

A creamy, cheesy dish that combines the heartiness of mac and cheese with the zest of chili, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces elbow macaroni (uncooked)
  • 1 can (15 ounces) chili (your favorite kind!)
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper
  • as needed Fresh cilantro or green onions for garnish (optional)

Method
 

Cooking
  1. Boil a large pot of salted water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  2. In the same pot, add the canned chili, diced tomatoes, milk, garlic powder, onion powder, and season with salt and pepper. Stir to combine and let simmer on medium heat for about 5 minutes.
  3. Gradually add 1 ½ cups of the shredded cheddar cheese into the chili mixture, stirring until melted.
  4. Add the cooked macaroni into the pot and gently stir until the pasta is fully coated in the creamy chili mixture.
  5. Sprinkle the remaining cheese on top and let it melt for 2-3 minutes.
  6. Remove from heat and garnish with fresh cilantro or green onions, if desired. Serve warm.

Notes

Customize your cheese for different flavor kicks and feel free to substitute meat-based chili with a hearty bean chili for a vegetarian option. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.