This cozy one-pan dinner takes your favorite chili leftovers and combines it with tender elbow macaroni and melty cheese. This Chili Mac is ready in less than 20 minutes, which makes it perfect for busy weeknights!
Why you'll love this recipe
Whenever I make chili, I always make a huge pot. It not only freezes well for quick and easy weeknight dinners, but the leftovers are fantastic.
I don't know about you, but the leftovers are my favorite part- especially when I can turn them into Chili Mac. Cozy chili plus yummy macaroni and cheese?! It's a whole new meal with hardly any work!
These two comfort foods are combined together in one pan to create the most delicious and satisfying dinner you'll ever have-ever. This is going to be your new go-to recipe whenever you have leftover chili.
Besides leftover chili, all you'll need for this recipe is two ingredients- plus any optional toppings! Here's what you'll need:
- Gluten-free elbow macaroni
- Leftover chili
- Shredded cheese
- Toppings, such as sour cream and green onions
Begin this recipe by cooking the elbow macaroni according to the package directions. Drain the pasta in a colander.
In a small pan or dutch oven, combine the leftover chili with the cooked noodles. Heat over medium heat until it's hot.
Stir in the shredded cheese until it melts. Serve with extra shredded cheese or toppings.
Just when you think this recipe can't get any better- you can add even more delicious flavors. I love dressing up a huge bowl of chili macaroni with these tasty combinations!
- Sliced green onions
- Sour cream
- Sliced black olives
- Sliced jalapeños
- Extra shredded cheese
My favorite go-to toppings are always shredded cheese, sour cream, and green onions. It's like Chili Mac Supreme!
If you don't have any leftover chili, you can check out my Hearty Beef Chili recipe. It makes a lot, but the recipe can easily be scaled down.
My homemade chili recipe loaded with ground hamburger meat, three types of beans (light and dark kidney beans and black beans), crushed tomatoes, and our secret ingredient- jalapeños!
If you don't want to make chili at all, you can use one 15-ounce can of chili (the brand and style is up to you!).
Tips & tricks
Freshly shred your cheese. Freshly grated cheese melts better and tastes fresher. Sometimes it's cheaper too!
Use any type of cheese that you want! My favorite go-to cheese is always colby jack. Switch it up and use shredded cheddar, mozzarella, or even pepper jack!
Easily scale the recipe up or down. The macaroni to chili ratio is 1:2 so it can easily be scaled up or down. Make Chili Mac for one or make it for the whole family!
- Rotary Cheese Grater. Quickly and easily shred fresh cheese with a rotary cheese grater. No more sliced knuckles!
- Dutch Oven. This dutch oven is the perfect size for just about any recipe. I use it for so many things like Garlic Butter Green Beans and Homemade Spaghetti Sauce. Dutch ovens really can be used for just about everything!
- Pasta Strainer. Easily strain your elbow macaroni in a large 5-quart colander.
Storing and reheating
Store leftover Chili Mac in an airtight container in the refrigerator for up to four days.
Reheat leftovers in the microwave using a microwave safe container.
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- 1 c gluten free elbow macaroni uncooked
- 2 c leftover chili
- ¼ c shredded cheese or to taste
- Cook elbow macaroni according to package directions. Drain.
- In a small pan, combine leftover chili with cooked pasta. Heat over medium heat until hot.
- Stir in shredded cheese until melted. Serve with additional shredded cheese, green onions, or sour cream.
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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