Creamy Chili Mac
A warm, creamy pasta dish that combines the hearty flavors of chili with the smooth texture of mac and cheese, perfect for busy weeknights and family dinners.
Ingredients
Pasta and Sauce
- 2 cups elbow macaroni Cook according to package instructions until al dente.
- 1 can (15 oz) chili Use your favorite kind.
- 1 cup shredded cheddar cheese For topping and mixing into the dish.
- 1 cup cream or milk For creating the creamy sauce.
- 2 tablespoons butter For melting and adding flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper For seasoning.
Optional Toppings
- to taste sliced jalapeños For garnish.
- to taste sour cream For garnish.
- to taste fresh cilantro For garnish.
Instructions
Preparation
- In a large pot, bring water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Once melted, add the cream or milk, garlic powder, and onion powder. Stir well until heated through.
Combining Ingredients
- Add the chili to the pot and stir until well mixed. Gently fold in the macaroni so it’s coated with the creamy sauce.
- Sprinkle in the shredded cheddar cheese and mix until everything is melted and creamy. Season with salt and pepper to taste.
Serving
- Dish out the Creamy Chili Mac into bowls and top with your choice of jalapeños, sour cream, or cilantro. Enjoy!
Notes
To enhance creaminess, consider using half-and-half or adding cream cheese. Use pre-cooked or canned chili to save prep time. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months.