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Chili Mac in a white bowl topped with grated Cheddar cheese.

Easy Chili Mac

Fast Chili Mac starts with leftover chili.

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people

Ingredients

  • 8 ounces elbow macaroni, about two cups (regular or gluten-free)
  • 4 cups leftover chili
  • 2 ½ tablespoons flour, omit if using Velvetta
  • 2 ½ tablespoons butter, omit if using Velvetta
  • 1 cup milk
  • 4 ounces Cheddar cheese, grated OR 4 ounces cubed Velvetta

Instructions

  1. Cook the Pasta. Bring a medium-size pot of salted water to a boil. Cook pasta until tender.

  2. Prepare the Cheese Sauce. While the pasta cooks, make the cheese sauce.

    If using Cheddar cheese: melt the butter in a large heavy-bottomed pot. Add the flour and whisk until smooth. Cook, whisking constantly, until smooth and light tan, about three minutes.

    While whisking, add the milk in a slow and steady stream. Whisk to remove any lumps. Add the cheese, one handful (about two tablespoons) at a time. Stir gently. Allow the cheese to melt into the sauce before adding the next handful. Repeat until all the cheese is added.

    If using Velvetta: Add the milk to the pot. Heat. Add the Velvetta. Stir gently until melted.

  3. Make the Chili Mac. Drain the pasta. Add to the cheese sauce. Stir to combine. Add the warm chili. Stir. Reduce heat to low. Cook for about three minutes, stirring occasionally so the cheese doesn’t stick to the bottom of the pot and burn.