What You’ll Need
- Elbow macaroni. Measure 2 cups while the pasta is still dry. Boil it until just tender and drain it well so excess water doesn’t thin the chili.
- Chili with beans. One 15-ounce can adds beans and gives the pasta a thick, seasoned sauce.
- Beef chili or chunky chili. Use a second 15-ounce can. Choose mild or spicy chili to suit your taste.
- Shredded cheddar. Stir 1½ cups into the macaroni and reserve ½ cup for the top.
How to Bake Chili Mac
Toss the cooked macaroni with both cans of chili and 1½ cups of cheddar. Spread the mixture in a lightly greased baking dish or divide it between two small foil trays. If you use disposable trays, set them on a rimmed baking sheet so they’re easier to move.
Sprinkle the remaining cheddar over the pasta and bake uncovered at 375°F for 20–25 minutes, until the cheese melts and the chili bubbles around the edges. Let the pasta rest for 5 minutes before scooping. Serve warm with a crisp salad or coleslaw if you like.
Oven-Baked 4-Ingredient Chili Mac Pasta
Elbow macaroni baked with two kinds of chili and a melted cheddar topping.
- Bake time — 20–25 minutes
- Rest time — 5 minutes
- Servings — 6
Ingredients
- 2 cups uncooked elbow macaroni
- 1 can (15 ounces) chili with beans
- 1 can (15 ounces) beef chili or chunky chili
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish or two small foil trays.
- Cook the macaroni in salted water according to the package directions, until just tender. Drain well.
- In a large bowl, stir together the cooked macaroni, both cans of chili, and 1½ cups of shredded cheddar.
- Spread the mixture evenly in the prepared dish or trays. Sprinkle the remaining ½ cup cheddar over the top.
- Bake uncovered for 20–25 minutes, until hot and bubbling and the cheese is melted.
- Let rest for 5 minutes before serving warm.