Spoon the chili mac into warm bowls. Immediately sprinkle the remaining 1/2 cup shredded cheddar over the top of each serving so it melts into soft, gooey pockets. Serve right away while the surface is steamy and the cheese is still stretchy.
Variations & Tips
For a bit of customization without adding more core ingredients, you can play with what’s already here. Try different styles of canned chili—spicier, smokier, or no-bean—each will change the character of the dish while keeping the method identical. Swapping in a very sharp or extra-aged cheddar gives a more pronounced cheese flavor, while a mild cheddar will be creamier and less tangy. If you want to stretch the recipe to feed more people without complicating it, cook up to 12 ounces of macaroni and thin the mixture with a little extra pasta water so the chili and cheese still coat every noodle. For a baked version, scrape the finished chili mac into a small casserole dish, top with the reserved cheese instead of stirring it in, and broil for a few minutes until bubbly and browned around the edges. You can also use this as a base: once you’ve made the classic 3-ingredient version, feel free to add optional garnishes at the table, like sliced green onions, hot sauce, or a spoonful of sour cream, to suit everyone’s taste without changing the simple core recipe.
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