Description
A quick, comforting, and customizable cheesy chili mac and cheese recipe ready in 30 minutes, perfect for busy weeknights and using pantry staples.
Ingredients
Scale
- 1 pound (450g) macaroni or elbow pasta
- 1 ½ cups (350ml) canned chili (with or without beans)
- 2 cups (200g) shredded sharp cheddar cheese
- 1 ½ cups (360ml) whole milk (2% milk works too)
- 3 tablespoons (45g) butter
- 3 tablespoons (24g) all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- Salt and black pepper to taste
- Optional toppings: sliced jalapeños, chopped green onions, crushed tortilla chips, sour cream
Instructions
- Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour to form a smooth roux. Cook for 1-2 minutes until lightly golden and nutty-smelling.
- Slowly whisk in milk a little at a time to avoid lumps. Add onion powder, garlic powder, chili powder, salt, and pepper. Whisk over medium heat until sauce thickens and coats the back of a spoon, about 3-4 minutes.
- Reduce heat to low. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Add a splash of milk if sauce is too thick. Adjust seasoning as needed.
- Stir drained pasta and canned chili into the cheese sauce until evenly coated and heated through.
- Serve immediately topped with optional toppings like sliced jalapeños, green onions, crushed tortilla chips, or sour cream.
Notes
Do not skip the roux step to ensure a creamy, thick sauce. Use sharp cheddar cheese for best flavor and melting. Season gradually to avoid over-salting. Leftovers taste better the next day; reheat gently with a splash of milk. For a restaurant-style finish, sprinkle extra cheddar on top and broil for 2 minutes until bubbly and golden. Freezing is not recommended as cheese sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sugar: 5
- Sodium: 600
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 50
- Fiber: 4
- Protein: 20
Keywords: cheesy chili mac and cheese, quick dinner, comfort food, easy recipe, weeknight meal, chili mac, mac and cheese, Tex-Mex