One‑Skillet Chili Mac
- 25 min
- Serves 4
- 5 ingredients
10 minutes to prep, 15 to cook. A comforting one‑pot meal that transforms canned or leftover chili into a hearty macaroni dish. The pasta cooks directly in the chili, absorbing its flavor, while a blanket of melted cheddar adds creamy richness—perfect for busy weeknights.
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Method
Add the dry macaroni and water to a large skillet, season the water with a pinch of salt, and bring to a boil over medium‑high heat.
Cook, stirring occasionally, until most of the water is absorbed and the pasta is al dente, about 10 minutes.
Stir in the chili and heat through, mixing it evenly with the pasta.
Sprinkle the shredded cheddar cheese over the top, cover the skillet, and reduce the heat to medium. Cook for another 5 minutes until the cheese is melted and the dish is bubbly.
Serve hot, optionally topped with your favorite garnishes such as onions, sour cream, or hot sauce.
Tips while you cook
- Stir occasionally while cooking pasta
- Stir the macaroni and water occasionally during the first 10 minutes.
- Season the cooking water
- Add the pinch of salt to the water before it boils to season the pasta from the start.
- Cover for the final melt
- Cover the skillet and reduce heat for the last 5 minutes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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