My neighbor brought this over the other day and I had to beg for the secret. I could not believe how hearty it was with only 3 ingredients. It is the perfect bowl of cheesy comfort that warms you righ

This 3-ingredient chili mac is the kind of neighborly hand-me-down recipe you remember. A friend brought it over one cold weeknight, and I was stunned by how hearty and cheesy it was, considering it uses only pantry-friendly staples. It’s a very Midwestern sort of comfort—no frills, no fuss, just tender macaroni folded into a thick, meaty chili and blanketed with melted cheddar. If you can boil pasta and open a can, you can have a steaming bowl of this on the table in under 30 minutes.

Serve this chili mac in warm bowls with a little extra shredded cheddar on top and a sprinkle of black pepper if you like. It pairs nicely with a simple green salad dressed in a tangy vinaigrette to cut through the richness, or a side of steamed broccoli. Cornbread or crusty bread is lovely for scooping up the thick chili-coated noodles. For drinks, a crisp lager, iced tea, or sparkling water with lemon all balance the hearty, cheesy flavors.

Servings: 4

8 ounces elbow macaroni (about 2 cups dry)

Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook according to package directions until just tender (al dente), usually 7–9 minutes. Stir occasionally so the pasta doesn’t stick.

While the pasta cooks, place the canned chili in a medium saucepan over low to medium-low heat. Warm it gently, stirring occasionally, until it is hot and bubbling around the edges. You want it thick and steamy, not scorched, so keep the heat moderate.

When the macaroni is cooked, reserve about 1/4 cup of the starchy cooking water, then drain the pasta well. Return the hot macaroni to the pot off the heat.

Pour the hot chili over the drained macaroni. Add 1 1/2 cups of the shredded cheddar cheese. Stir slowly but thoroughly until every noodle is coated in the thick chili and the cheese has melted into a glossy, rich sauce. If the mixture seems too thick, loosen it with a splash or two of the reserved pasta water, stirring until creamy.

Taste and adjust the seasoning if needed; most canned chilis are well seasoned, so you may not need salt. Keep the pot over very low heat for 1–2 minutes, stirring, just until everything is piping hot and the mixture looks cohesive and slightly saucy rather than dry.