Leftover Chili MAC AND Cheese
- 15m Prep Time
- 30m Cook Time
- 50m Ready In
A hearty casserole combining leftover chili with creamy mac and cheese, baked until bubbly and golden. Perfect for using up leftovers or making a double batch of chili on purpose.
Ingredients
- 1 lb elbow macaroni or penne
- 5 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 1/4 cup whole milk
- 1/2 lbs white cheddar shredded
- Kosher salt
- freshly ground black pepper
- 4 cup leftover Cowboy Chili warmed
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 155 mg
- Iron: 0.4 mg
- Magnesium: 15.6 mg
- Phosphorus: 122 mg
- Potassium: 190 mg
- Zinc: 0.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 lb elbow macaroni or penne
- 5 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 1/4 cup whole milk
- Kosher salt
- freshly ground black pepper
Prepare
- Shred 1/2 lbs white cheddar
- 4 cup leftover Cowboy Chili, warmed
Let's Cook
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Step 1.
Preheat the oven to 400°F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
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Step 2.
Fill a large saucepan halfway with salted water and bring to a boil. Add 1 pound elbow macaroni or penne and cook just until al dente, about 4 minutes (or according to package directions), since it will continue cooking in the oven. Drain in a colander, rinse with cold water to stop cooking, and set aside.
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Step 3.
In the same saucepan over medium-low heat, melt 5 tablespoons unsalted butter. Sprinkle ⅓ cup all-purpose flour over the butter and whisk until smooth and bubbling, about 1 minute.
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Step 4.
Slowly pour in 3¼ cups whole milk, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and slightly thickened, about 2 minutes of simmering.
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Step 5.
Gradually add 8 ounces shredded white cheddar (about 3 cups), whisking until the cheese is fully melted and the sauce is smooth. Season with kosher salt and freshly ground black pepper to taste.
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Step 6.
Add the cooked macaroni to the cheese sauce and stir until well combined.
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Step 7.
Spread 4 cups leftover Cowboy Chili (warmed) in an even layer in the prepared baking dish.
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Step 8.
Scrape the mac and cheese mixture over the chili and spread into an even layer.
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Step 9.
Bake until bubbly and lightly browned around the edges, about 20 minutes. Let stand for 5 minutes before serving.