Chili Mac
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
The combination of leftover chili and macaroni topped with cheese is always a crowd pleaser in our house. For a time saver on a busy weeknight, you can make the recipe through step 4 and then pour it into a casserole dish and top it with the cheese. Cover the dish and store in the refrigerator before reheating in a 350 degree oven for 20 - 25 minutes or until heated through.
  • 1 pound, uncooked, large sized elbow macaroni
  • 3 cups leftover chili
  • 1 cup shredded chedder-jack cheese.
  1. Begin cooking pasta in salted water.
  2. Reheat chili to the boiling point
  3. Once pasta is cooked to al dente, drain pasta and return to the cooking pan.
  4. Immediately add the re-heated chili and mix well coating pasta with chili.
  5. Sprinkle the top with shredded cheese.
  6. Cover pot for 2-3 minutes to allow the heat from the pasta and chili to melt the cheese.
  7. Serve immediately.
  9. To turn this into a make ahead dish, follow directions through step 4.
  10. Pour the combination of chili and macaroni into an oven and freezer safe dish.
  11. Sprinkle cheese evenly over the top
  12. Cover the dish with aluminum foil and freeze for up to 3 months.
  13. Remove the dish from freezer and bake, covered, in a 350 degree oven for 60 minutes, removing cover for the last 5 - 10 minutes to allow the top to brown slightly.
Recipe by Patty Cake's Pantry at