Chili Mac With Leftover Chili

Are you getting tired of leftover chili? Elevate it into a completely new meal with this easy, cheesy, one-pot chili mac with leftover chili recipe.

If you're staring at that container of chili in your fridge and just can't face another bowl of the same thing, this cheesy, creamy one-pot wonder is about to become your new favorite leftover makeover.

I made this recipe during the day and ate one small bowl just like the picture above. We returned home for dinner to find the pot empty. My son ate the entire pot of chili mac. He grinned and admitted eating it stating, "It was really good."

Maybe you made a big batch of chili for game day, or perhaps you intentionally cooked a large batch of chili to freeze for later. Whatever the reason, this 30-minute chili mac is the answer to your leftover dilemma. It takes that hearty chili you already have and turns it into a comforting pasta dish that your whole family will love.

If you are looking for a recipe that makes extra chili, try this Best Thick Homemade Chili With Saltines Recipe. This bubbling pot of cheesy, Chili Mac just might become more popular than your original chili.

Check out these other game day main dish recipes so that you can watch the game, too! Popular dishes are crispy pork tacos, some taco casserole with homemade salsa, or a steakhouse baked potato bar with a variety of toppings.

Why You'll Love This Recipe

• It's a completely new meal.
• One-pot means minimal cleanup.
• This recipe is potluck and weeknight-friendly!
• It's so easy and ready in under 30 minutes!

Ingredients

Here are the ingredients needed to make Chili Mac With Leftover Chili.

• Leftover Chili: This is a critical ingredient to make the best chili mac. Make sure it's thick and not too soupy. Beans are optional. The spices had the time they needed to penetrate and season the meat giving you the best results when you mix it with the mac and cheese.
• Dried Pasta: Any medium-sized variety of dried pasta will work. The shape in the photo above is cavatappi. Other options are: elbow, penne, bow ties, fusilli, rotini, shells, orecchiette, etc.
• White American Cheese: Rather than Velveeta, look for the white American cheese sold in the grocery store deli where they slice the cheese and meats for sandwiches.
• Colby Jack Shredded Cheese: This is a semi-soft marble cheese. The blend is Colby and Monterey Jack cheese which is creamy and melts nicely.
• Salted Butter: I prefer using salted butter when making mac and cheese.
• Milk: This is to help loosen the cheese while it melts creating a cream base. You can use either skim, 1%, 2%, or whole-fat milk. If you only have half and half that works, too.
• Cilantro: This is a leafy, green herb that will produce coriander seeds when it bolts to seed. It's very common in southwest food including chili and sold by the bunch in the produce section next to parsley.
• Fresh Ground Black Pepper: Grinding your peppercorns the day of cooking is best.
• Diamond Crystal Kosher Salt: I prefer the brand Diamond Crystal because its shape is lighter and flakey, and it dissolves faster, which helps prevent over-seasoning. If using Morton kosher or table salt, reduce the salt measurements by half.

See the recipe card below for ingredient measurements.

Loving White American Cheese

There is either a love or hate relationship with foodies and American cheese. Food people think it’s not real cheese, or it tastes like plastic. Some of it does taste pretty blah. You certainly would not put it on a charcuterie board.

The real value is in how it melts. There is a time and place for it. I happen to enjoy White American Cheese from the deli section of the store- on a cheeseburger, grilled cheese, or macaroni and cheese.

If you do not like American cheese, simply substitute your favorite melting cheese.

Substitutions & Variations

• White American Cheese- You can replace this cheese with shredded Cheddar, Fontina, or Colby-Jack.
• Chopped Cilantro - You can substitute chopped Italian Parsley, or omit fresh herbs entirely.

Why Do We Save Pasta Water?

If you haven't done so yet, get into the habit of saving some of your pasta water before draining it every time you boil pasta. You may or may not need it, but this warm, seasoned, starchy water can be a valuable tool to achieve the sauce you desire.

Here's why:

• It helps bind and emulsify sauces. When you add a splash of pasta water to your sauce, the dissolved starches act as a natural thickener and emulsifier.
• It adjusts sauce consistency - if your pasta dish is too thick or dry, adding pasta water helps thin it while maintaining a luxurious texture
• It helps create the perfect al dente finish - when cooking pasta, you often transfer it slightly undercooked to your sauce and finish cooking it there, using the reserved pasta water to achieve the ideal coating and texture.
• Remember, you want to enhance the sauce and not create a soup! It's best to add pasta water gradually, one tablespoon at a time, until you reach your desired consistency.

Storage Instructions

Leftover chili mac is best served immediately.

This dish stays good for 3-4 days when stored in an airtight container in the refrigerator. Warm it up in the microwave.

What To Serve With This Recipe