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Chili Mac Skillet with Leftover Chili in white bowl with sour cream in front of skillet.
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Chili Mac Skillet with Leftover Chili

This Chili Mac Skillet is going to be your new go to when you have leftover chili in the fridge. A new meal made with leftovers that is easy, quick and all done in one skillet! 
Course: Main Course
Keyword: Chili mac skillet, leftover chili
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8
Author: Heather


  • 6 cups water
  • 16 oz elbow macaroni or small pasta
  • 1 tablespoon salt
  • 4 cups leftover chili
  • 2 cups shredded cheddar or co-jack cheese


  • In a large deep skillet add pasta and water.
  • Bring the water to a boil, reduce heat to low, stir in salt and cover.
  • Simmer for 6-7 minutes until most of the water is absorbed and the pasta is al dente and has a little bite still. (There should still be some water left in the pan, and the pasta will continue to cook while you finish the dish.)
  • Add the chili to the macaroni and increase the heat to medium. Bring the chili mac to a low bubble.
  • Once bubbling, stir in the cheese one handful at a time until it is melted and repeat until all the cheese is added and melted.
  • Reduce heat to low and simmer for 5 minutes, stirring it a few times.


Calories: 437kcal | Carbohydrates: 58g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 1385mg | Potassium: 612mg | Fiber: 6g | Sugar: 3g | Vitamin A: 283IU | Calcium: 246mg | Iron: 5mg
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