Remember the Texas Chili I made the other day? Well, this Chili Mac is from the leftover chili! Most recipes you find for this recipe are with ground beef and I can never differentiate them from Goulash. It just seems so many of the ingredients are what you put in goulash??!! Chili Mac to me says Chili and Macaroni! Isn’t that what you think? Like Cincinnati Chili and Spaghetti? Yes, Exactly. That’s what it should be.
The chili recipe is at this link: https://the2spoons.com/i-love-this-instant-pot-texas-chili/.
This recipe is so easy, loaded with macaroni and cheese, this is the ultimate casserole, ready and on the table in about 30 minutes! Also great for using up leftover chili well worth making straight from scratch!
The Best Chili Mac
I added sautéed onions and bell peppers along with diced tomatoes. I used Mutti tomatoes because they have a great flavor. Here’s a link if you’re not familiar https://amzn.to/37qBRKI.
Here’s the recipe! Enjoy!
Chili Mac
Ingredients
- 1/2 onion, diced
- 1/2 green pepper, diced
- 2 tbsp olive oil
- 1 tbsp chipotle chili powder or regular chili powder
- 1 14.5 oz cans diced tomatoes
- 1/2-1 lb macaroni
- leftover homemade chili, or a good quality store bought chili
- 1 cup cubed Velveeta cheese
- 1 – 1 1/2 cup medium cheddar cheese, grated
- salt and pepper to taste
- fresh parsley, chopped to garnish
Instructions
- Preheat the oven to 350 degrees F. Cook your macaroni according to package directions. Drain and set aside.
- Heat the olive oil in a skillet then add the onions and peppers. Saute until the onions are translucent. Add a little salt and pepper and the chili powder. Add the tomatoes and combine. Add the leftover chili, stir to combine and heat through. If you think it's not juicy enough, add a little water, tomato juice or beef stock to loosen the mixture. Remove from the heat and add 1/2 cup of the cheddar cheese.
- Add the macaroni to the chili mixture and toss to combine, but don't over stir. . Butter a casserole dish and add the mixture. Dot the dish with the cubed Velveeta. Top with the remaining cheddar cheese and cook until bubbly and the cheese has melted. Enjoy!