4-Ingredient Chili Mac and Cheese – One Pot Leftover Meal!

Try this easy one pot chili mac and cheese that only uses four ingredients for a comfort dish that everyone is sure to love!

4-Ingredient Chili Mac and Cheese

I love quick and easy meals that can be pulled together using pantry ingredients and put on the table in a hurry. This recipe for chili mac and cheese is especially awesome because it only uses one pan and you can either use canned or leftover chili if you happen to have it on hand.

Feel free to use more chili if you so desire and also, you can use your favorite homemade mac and cheese recipe mixed with chili or even boxed macaroni and cheese if you are in a pinch.

I almost always make extra chili so that we can make chili mac the next day with the leftovers. It’s a quick, easy and filling meal that everyone loves. I know your family will love it too!

How to Make Chili Mac and Cheese:

Pour evaporated milk into a large skillet and warm over medium low heat.

When the milk begins to simmer, add the cubed Velveeta and stir until melted.

Stir in the cooked macaroni until well mixed.

Add the chili and stir to combine.

Cook over medium low heat for 10 minutes, stirring occasional to prevent sticking.

Want more quick and easy dinner recipes? Here are a few of my favorites:

15 Cheap Pantry Meals with 4-Ingredients or Less
Bean and Cheese Freezer Burritos
Easy 5-Ingredient Sloppy Joes
Quick and Easy Freezer Meatloaf
Instant Pot Spanish Rice and Beef

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

Print Recipe

4-Ingredient Chili Mac and Cheese

Try this one pot dish for a quick comfort meal at home!

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: American

Keyword: 4-Ingredient Chili Mac and Cheese

Servings: 5

Calories: 773kcal

Ingredients

• 1 16- ounce package elbow macaroni prepared
• 1 12- ounce can evaporated milk
• 1 16- ounce package Velveeta cubed
• 1 15- ounce can chili with beans (or 3 cups leftover chili)

Instructions

• Pour evaporated milk into a large skillet and warm over medium low heat.
• When the milk begins to simmer, add the cubed Velveeta and stir until melted.
• Stir in the cooked macaroni until well mixed.
• Add the chili and stir to combine.
• Cook over medium low heat for 10 minutes, stirring occasional to prevent sticking.

Nutrition

Calories: 773kcal | Carbohydrates: 102g | Protein: 42g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 2086mg | Potassium: 1102mg | Fiber: 7g | Sugar: 19g | Vitamin A: 1428IU | Vitamin C: 3mg | Calcium: 809mg | Iron: 5mg