The Best Chili Mac n’ Cheese Recipe to Use Up Leftover Chili

Enjoy the best of a hearty, beef chili and a creamy macaroni and cheese all in one bowl with this easy one pot chili mac n’ cheese recipe. Don’t forget the perfectly melty La Vaquita® Queso Oaxaca. This melty Hispanic cheese coats every nook and cranny in this one-pot wonder of a meal. 

Chili (in all its glorious forms … try our Classic Beef Chili and Creamy White Chicken Chili, too!) really gives dairy a chance to shine. Whether you like topping your chili with cheese, sour cream, a Mexican crema or Hispanic cheese, real dairy gives chili a boost of flavor.

Entertaining a crowd?

Chili is the perfect meal for feeding a larger crowd, and this one pot chili mac n’ cheese is no exception — just double (or triple) the recipe!

Make it ahead of time and keep this chili mac n’ cheese warm in a slow cooker, and then set out chives, jalapeños and extra cheese to let your guests top off and customize their bowls to their liking.

To complete your wintertime feast, we recommend the classic combination of cornbread or cinnamon rolls, of course.

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Chili Mac n’ Cheese
Start to finish: 20 minutes
Impresses: 8

Ingredients
32 ounces beef broth
16 ounces elbow macaroni, or other dry pasta
4 cups prepared beef chili, such as our Classic Beef Chili
7 ounces La Vaquita® Queso Oaxaca cheese, plus more for serving
Kosher salt, to taste
Chives, for serving
Sliced jalapeños, for serving

Method
In a shallow Dutch oven, stir together broth, pasta and chili. Cover and set over medium heat.

Bring to a boil, stirring occasionally, and cook 10–12 minutes, or until noodles are tender.

Remove from heat and stir in La Vaquita Queso Oaxaca until melted and creamy. Season with kosher salt to taste.

Serve your chili mac n’ cheese with additional Queso Oaxaca, chives and sliced jalapeños.