Chili Mac With Leftover Chili

5 from 1 vote

This easy, cheesy, creamy one-pot chili mac recipe with leftover chili is about to become your new favorite leftover makeover.

Prep Time5

Cook Time8

Water temp to boiling15

Total Time28

Course: Main Course

Cuisine: American

Keyword: 30 minutes, cheese, chili, leftover makeover, one pot, pasta

Servings:

Calories: 472kcal

8 ounces dried macaroni any 1 inch sized pasta will work
4 ounces white American cheese slices
2 tablespoons salted butter
2 tablespoons milk skim, 1%, 2%, or whole
½ teaspoon Diamond Crystal kosher salt for seasoning, plus 2-3 Tablespoons for the pasta water
28 ounces leftover chili 28-32 ounces works
4 ounces shredded Colby Jack cheese 1 cup
1 tablespoon cilantro, chopped

Bring a heavy bottom pot with 1 gallon of water to a boil. Salt the water with about 2-3 tablespoons of kosher salt.
While waiting for the water to boil, reheat the chili until it is hot.
Add the dried pasta to the pot of boiling water and stir. Set the timer to 1 minute less than the macaroni cooking directions state. Around 6-7 minutes.
Before draining the pasta, use a Pyrex measuring cup to capture ½-1 cup of pasta water in case you need it to thin out the macaroni.
Drain the pasta and return the noodles to the pot off of heat. Add the butter, American cheese slices, salt, and milk. Stir to combine. If the macaroni and cheese appears dry or not saucy, add the pasta water 1 tablespoon at a time to the mixture to loosen the sauce to your liking.
Taste a noodle to check for seasoning and add kosher salt if desired.
Add the warm chili to the pasta and stir to combine.
Sprinkle the shredded Colby Jack cheese on top. Cover the pot for about 3 minutes to melt the cheese. Sprinkle the chopped cilantro on top and serve warm.