How to Make It
Ingredients
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16 ounces (1 lb) Elbow Macaroni, cooked according to package instructions and drained
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2 cans (approx. 15 ounces each) of your favorite Chili (with or without beans)
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2 cups Shredded Cheddar Cheese (or a Mexican blend), divided
Step-by-Step Instructions
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Prep and Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or a disposable aluminum pan if you want an even easier cleanup!).
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Mix the Base: In a large mixing bowl, combine the cooked and drained elbow macaroni with both cans of chili. Stir in 1 cup of the shredded cheese so you get gooey pockets of cheese throughout the entire dish.
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Assemble: Transfer the mixture into your prepared baking dish and spread it out into an even layer.
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Top with Cheese: Evenly scatter the remaining 1 cup of shredded cheese across the top, ensuring full coverage for that perfect cheesy crust.
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Bake to Perfection: Bake uncovered for 20 to 25 minutes, or until the casserole is hot and bubbling around the edges and the cheese on top is completely melted and lightly golden.
Make It Your Own: Easy Upgrades
While this 3-ingredient version is absolute perfection on its own, it also serves as a fantastic blank canvas. If you happen to have a few extra minutes or some leftovers in the fridge, you can easily elevate it:
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The Kick: Mix in a small can of diced green chilies, or top the finished bake with pickled jalapeños.
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The Crunch: Crush a handful of tortilla chips or corn chips over the cheese layer before baking for an added texture element.
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The Fresh Finish: After it comes out of the oven, garnish with a dollop of sour cream, sliced green onions, or chopped fresh cilantro.
Serve this up straight from the oven with a side salad or some cornbread, and watch it disappear. It’s proof positive that you don’t need a long grocery list to create a genuinely delicious, comforting home-cooked meal.
