Chili Mac'N Cheddar

Everybody needs a pantry dinner, and this one is built for the nights when the fridge is empty and payday is still two days away. Canned chili does the flavor work. Undrained diced tomatoes and a can of green chilies add texture and a mild Southwest kick. Elbow macaroni goes in pre-cooked, cheddar melts over the top, and the whole thing comes together in about 40 minutes with most of that being walk-away time.

This isn’t fancy, but it hits the sweet spot between chili and mac and cheese that grown kids still request when they come home from college. The sour cream and corn chips on the side aren’t garnish. They’re structural. The cold sour cream cuts the chili’s heat and the corn chips give you crunch against the soft noodle-cheese base.

Kitchen Tips

• Undercook the macaroni by a minute. It keeps cooking in the skillet and finishes perfect instead of mushy.
• Drain the green chilies but leave the tomatoes undrained. The tomato juice thins the sauce to the right consistency.
• Use sharp cheddar, not mild. Canned chili runs one-note on flavor, and sharp cheese adds needed bite.
• Toast the corn chips for 5 minutes in a low oven if they’ve gone stale.

Variations

• Brown half a pound of ground beef and add it with the chili for extra meaty heft.
• Swap cheddar for pepper jack if you want more heat in the cheese layer.
• Turn it into a baked casserole: top with crushed corn chips and bake at 350°F (175°C) until bubbling.