This is a fantastic, no-fuss comfort food strategy. The two ingredients you’re looking for are almost certainly:
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A can of diced tomatoes & green chiles (like Rotel) – for acidity, moisture, and a little heat.
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Shredded cheddar cheese – for a creamy, melty, golden topping that ties it all together.
The simple method:
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Pour 1 can of chili (no beans or with beans, your choice), 1 can of diced tomatoes & green chiles (undrained), and 1 cup of water or broth into a 9×13 baking dish.
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Stir in 2 cups uncooked elbow macaroni.
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Cover tightly with foil and bake at 375°F for 25 minutes.
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Uncover, stir, top with 2 cups shredded cheddar, and bake 10 more minutes until bubbly and browned.
Let it rest 5 minutes before serving. It’s hearty, pantry-friendly, and that return-to-the-table magic comes from the melt-and-simmer method that makes the macaroni absorb all the savory flavor.