There’s just something about chili mac and cheese that wraps you up in a cozy blanket of comfort! This dish is like a warm hug on a plate, blending the hearty goodness of chili with the creamy, cheesy delight of mac and cheese. I remember the first time I made it—it was a chilly evening, and I wanted something that would fill my belly and warm my soul. Every bite was a revelation! You get that satisfying pasta, zesty chili, and oozing cheese all in one glorious bowl. Whether it’s a weeknight dinner or a gathering with friends, this dish never fails to bring smiles and second helpings. Trust me, you’re going to want this recipe in your back pocket!
Ingredients List
(Tip: Gather all your ingredients before you start for a smooth cooking experience!)
- 2 cups elbow macaroni (cooked according to package instructions)
- 1 can (15 oz) chili (feel free to choose your favorite type!)
- 2 cups shredded cheddar cheese (the more, the merrier!)
- 1 cup milk (whole milk works best for creaminess)
- 2 tablespoons butter (unsalted, for that rich flavor)
- 1 teaspoon garlic powder (for that delicious kick)
- 1 teaspoon onion powder (adds a nice depth of flavor)
- Salt and pepper to taste (don’t be shy with the seasoning!)
Make sure you have everything on hand before diving in—there’s nothing worse than realizing you’re missing an ingredient halfway through! Trust me, it makes the cooking process so much more enjoyable. Happy cooking!
How to Prepare Chili Mac and Cheese
Now, let’s get down to the deliciousness of making chili mac and cheese! This is where the magic happens, and I promise you’re going to love every step of it. Let’s dive in!
Cooking the Elbow Macaroni
First things first, let’s cook that macaroni! Bring a large pot of salted water to a boil. Once boiling, add the 2 cups of elbow macaroni. Cook according to the package instructions, usually about 7-8 minutes, or until al dente. You want it to have a little bite since it’ll continue cooking in the chili later. Once it’s done, drain the macaroni and set it aside. Don’t forget to give it a little rinse under cold water to stop the cooking process—trust me, it helps keep that perfect texture!
Creating the Chili Mixture
In a large pot, melt 2 tablespoons of unsalted butter over medium heat. As soon as it’s melted and bubbly, pour in your can of chili (the smell is already making me hungry!). Stir in 1 cup of milk, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and season with salt and pepper. Keep stirring until everything is heated through and perfectly blended—this shouldn’t take more than 5 minutes. The goal is to create a creamy, flavorful base that will envelop our pasta beautifully!
Combining Ingredients
Now, it’s time to bring it all together! Add your cooked macaroni to the chili mixture and mix well. You want every piece of pasta to get a nice coating of that chili goodness. Then, stir in 1 cup of the shredded cheddar cheese until it melts into that warm mixture. Oh, the cheesy goodness! For an extra cheesy topping, sprinkle the remaining cheese on top and let it melt for a few minutes. It’s like a cheesy blanket for your chili mac!
Serving Suggestions
When it’s time to serve, get ready for compliments! I love to top mine with a sprinkle of green onions or a few diced jalapeños for that extra kick. Pair it with some cornbread or a simple side salad to round out your meal. And let’s be real, don’t forget to have a big spoon ready—this dish is so comforting you’ll want to savor every last bite!
Why You’ll Love This Recipe
- It’s a one-pot wonder—easy cleanup means more time to enjoy!
- Comforting flavors that warm you from the inside out, perfect for chilly nights.
- Super versatile! You can customize it with your favorite type of chili or even add extra veggies.
- Quick to prepare—ready in just 30 minutes, making it perfect for busy weeknights.
- Oodles of cheesy goodness that will have everyone coming back for seconds.
- Kid-friendly and a crowd-pleaser, this dish is great for family dinners or gatherings.
- Leftovers reheat beautifully, so you can enjoy this deliciousness again and again!
Tips for Success
Want to make sure your chili mac and cheese turns out perfectly? Here are my top tips to elevate your dish and ensure it’s a hit every time!
- Choose the Right Chili: The type of chili you use can really transform your dish. I love using a hearty bean chili for that extra texture and flavor, but feel free to go with your favorite—whether it’s vegetarian, spicy, or meaty. Just make sure it’s something you enjoy eating on its own!
- Adjust the Spice Level: If you like things spicy, toss in some diced jalapeños or a pinch of cayenne pepper. Want it milder? Stick to a mild chili and adjust the seasonings to your taste. It’s all about making it your own!
- Use Fresh Ingredients: Whenever possible, opt for fresh spices instead of pre-packaged ones. Fresh garlic and onions can make a world of difference in flavor! And if you can find freshly shredded cheese, it melts much better than pre-shredded varieties.
- Don’t Overcook the Macaroni: Remember to cook the macaroni al dente since it’ll soak up some of that chili goodness as it bakes. This little tip will keep it from getting mushy!
- Mix It Up: Don’t be afraid to add extra ingredients! Diced bell peppers, corn, or even a handful of spinach can add color and nutrients. Plus, it makes the dish even more delicious!
- Let the Cheese Melt: For that perfect cheesy topping, let the cheese melt slowly over low heat. It creates that gooey, stretchy texture we all love!
With these tips in your back pocket, you’ll be a chili mac and cheese pro in no time. Happy cooking, and enjoy every cheesy, wonderful bite!
Nutritional Information
Alright, let’s talk about the nitty-gritty of what’s in your delightful chili mac and cheese! Keep in mind that these values are estimates, but they’ll give you a good idea of what to expect. Here’s a breakdown per serving (about 1 cup):
- Calories: 400
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 3g
- Protein: 15g
- Sodium: 800mg
- Cholesterol: 50mg
This chili mac and cheese is not just comfort food; it’s a hearty meal packed with cheesy goodness and a solid dose of protein! Just remember, if you’re keeping an eye on your sodium or fat intake, you can tweak the ingredients a bit to fit your dietary needs. Enjoy every cheesy bite while keeping an eye on those numbers—after all, it’s about balance, right?
FAQ Section
Got questions about chili mac and cheese? No worries, I’ve got you covered! Here are some common queries I often hear, along with my answers to help you whip up this delicious dish with confidence.
Can I use a different type of pasta?
Absolutely! While elbow macaroni is a classic choice, you can substitute it with any pasta you have on hand. Penne, fusilli, or even shells work wonderfully! Just make sure to cook it al dente for the best texture.
What if I don’t have chili on hand?
No problem! You can easily make your own chili using ground meat or beans, tomatoes, and spices. Or, if you’re in a hurry, just use canned beans with your favorite spices for a quick fix!
Can I make this dish ahead of time?
Sure thing! You can prepare the chili mac and cheese in advance and store it in the fridge for up to 2 days before baking. Just reheat it on the stovetop with a splash of milk to keep it creamy, then add cheese before serving.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave. Just remember to add a little milk to prevent it from drying out!
Can I freeze chili mac and cheese?
You bet! This dish freezes beautifully. Just cool it completely, then transfer it to a freezer-safe container. It’ll keep well for up to 3 months. Thaw it overnight in the fridge before reheating!
What toppings can I add?
The sky’s the limit! I love adding sliced green onions, diced jalapeños, or a dollop of sour cream for extra creaminess. Crushed tortilla chips or a sprinkle of cilantro can also add a nice crunch and flavor!
Can I make it vegan?
Definitely! Just swap the cheese for a vegan cheese alternative and use a plant-based chili. You can also replace the milk with almond or oat milk for a creamy texture. It’ll be just as delicious!
With these answers, you’re all set to tackle any chili mac and cheese adventure! Enjoy the process, and don’t hesitate to get creative with your own delicious twists!
Storage & Reheating Instructions
So, you’ve made a delicious batch of chili mac and cheese, and now you’ve got leftovers (if you can believe it!). Here’s how to store them properly so you can enjoy that comforting goodness again later!
First, make sure the chili mac and cheese has cooled completely. This is super important because storing it while it’s still hot can create condensation in your container, which might make it soggy. Once it’s cooled, transfer it to an airtight container. This will keep it fresh in the fridge for up to 3 days—perfect for easy lunches or quick dinners!
If you want to store it for a longer period, you can freeze it! Just scoop the cooled chili mac and cheese into a freezer-safe container or heavy-duty freezer bags, leaving a little space for expansion. It’ll keep well for up to 3 months. I like to label the bags with the date so I know what I’ve got in there.
When it’s time to reheat, it’s best to thaw your frozen chili mac and cheese in the fridge overnight. Then, you can heat it on the stovetop over medium-low heat, adding a splash of milk to keep it creamy as it warms up. Stir occasionally to ensure even heating. If you’re in a hurry, you can microwave it—just pop it in a microwave-safe dish, add a bit of milk, cover it loosely, and heat in 30-second intervals, stirring in between to avoid hot spots.
No matter how you reheat it, make sure it’s heated all the way through. And if you want to revive that cheese pull, sprinkle a little extra cheese on top while it reheats! Trust me, you’ll thank me later for that cheesy goodness.
Print
Chili Mac and Cheese: 5 Steps to Cheesy Comfort!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Chili mac and cheese is a comforting dish that combines pasta, chili, and cheese for a hearty meal.
Ingredients
- 2 cups elbow macaroni
- 1 can (15 oz) chili
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat.
- Add the chili, milk, garlic powder, onion powder, salt, and pepper. Stir until heated through.
- Add the cooked macaroni to the chili mixture. Mix well.
- Stir in 1 cup of cheddar cheese until melted.
- Top with remaining cheese and let melt before serving.
Notes
- You can use any type of chili you prefer.
- Add diced jalapeños for extra heat.
- Serve with cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: chili mac and cheese, comfort food, pasta dish
