Speedy Chili Mac

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This dish is a staple in our house on busy nights. Everything I need is handy in the pantry, plus everyone gobbles it up. I don't have to worry about any fussy eaters because no one complains.--Shirley Burmeister, Glendale, Arizona

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
4 servings


  • 2 cups uncooked elbow macaroni

  • 1 ½ teaspoons dried minced onion

  • 1 (15 ounce) can chili without beans

  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

  • 1 cup shredded Cheddar cheese, divided


  1. In a saucepan, cook macaroni in boiling water for 5 minutes. Stir in onion. Cook 1-2 minutes longer or until macaroni is tender; drain.

  2. In another saucepan, combine the chili and soup; heat through. Stir in macaroni and 3/4 cup of cheese. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.