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Canned Beef Chili Mac - A Comforting, Weeknight-Friendly Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Elbow macaroni (or any short pasta like shells or rotini)
  • Canned beef chili (with or without beans; 1–2 cans depending on serving size)
  • Cheddar cheese, shredded (sharp or medium)
  • Milk (whole or 2%)
  • Butter
  • All-purpose flour (for a quick cheese sauce)
  • Onion, finely chopped (optional but recommended)
  • Garlic, minced (fresh or jarred)
  • Tomato paste or ketchup (a small squeeze to deepen flavor)
  • Chili powder and/or cumin (to enhance the canned chili)
  • Salt and black pepper
  • Hot sauce or crushed red pepper (optional for heat)
  • Green onions or cilantro (optional garnish)
  • Sour cream (optional topping)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the macaroni until just shy of al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. Sauté aromatics: In a wide pot or deep skillet, melt 1 tablespoon of butter over medium heat. Add chopped onion and cook until translucent, 3–4 minutes. Stir in garlic for 30 seconds.
  3. Boost the chili: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a small squeeze of tomato paste. Cook for 30–60 seconds to toast the spices.
  4. Add canned chili: Stir in the canned beef chili. Bring to a gentle simmer. Taste and season with salt and pepper as needed.
  5. Make a quick cheese sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook 1 minute. Slowly whisk in 1 cup of milk until smooth and slightly thickened, 3–5 minutes. Off heat, stir in 1 to 1 1/2 cups shredded cheddar until melted. Season with a pinch of salt and pepper.
  6. Combine: Add the drained pasta to the chili. Pour in the cheese sauce and stir until everything is evenly coated. If it’s too thick, loosen with a splash of the reserved pasta water or more milk.
  7. Adjust and serve: Add hot sauce if you want more heat. Top with extra cheese, sliced green onions, or a dollop of sour cream. Serve warm.