Entrée: United States – Chili Mac

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) elbow macaroni
3 cups (720 ml) prepared hot dog chili
1 cup (100 g) shredded cheddar cheese
1 cup (240 ml) diced tomatoes
2 tbsp (30 ml) chopped parsley, optional

Show original ingredient measurements

8 oz / 225 g elbow macaroni
3 cups (720 ml) prepared hot dog chili
1 cup (100 g) shredded cheddar cheese
1 cup (240 ml) diced tomatoes
2 tbsp (30 ml) chopped parsley, optional

Instructions

1. **Cook the Pasta**: Boil a pot of salted water, add the elbow macaroni, and cook according to the package instructions until al dente. Drain the pasta and set aside.
2. **Heat the Chili**: In a large skillet over medium heat, pour in the prepared hot dog chili and diced tomatoes, stirring to combine. Allow it to simmer for about 5 minutes.
3. **Combine and Serve**: Add the cooked macaroni to the chili mixture and stir thoroughly to combine all ingredients. Sprinkle the shredded cheddar cheese on top and cover the skillet until the cheese melts.
4. **Garnish and Serve**: Once the cheese is melted, serve the chili mac hot, garnished with chopped parsley for a fresh finish if desired.

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