I’m not sure where I saw this idea of serving chili over the top of macaroni and cheese. But ever since I ran across it, I’ve wanted to give it a try.
And oh yes. It is just as good as I imagined it would be!
The chili with all of its meaty, spiciness contrasts wonderfully with the creamy, cheesy pasta.
A match made in dinner plate heaven!
You can use any kind of chili and macaroni recipes you like. I link up some possible recipes below.
For this one, I used my favorite Pressure Cooker Mac & Cheese.
We topped it with McCormick’s 15 minute Fire Roasted Garlic Chili.
McCormick is a sponsor of this blog, but this post isn’t sponsored by them. I just wanted to share this easy way to make chili, because we loved it!
If you don’t have a pressure cooker, you can still make my favorite kind of mac & cheese on the stove top.
I also have an easy recipe that uses Velveeta. It’s so good!
Mel’s Diner Chili is a thick, hearty chili that would be perfect topped with mac & cheese.
Velma’s Chili is my favorite chili. Although, I will tell you that I served this recently to my parents and my mom said this was more like soup than chili to her. Whatever. I love it! And I think it would be good with mac & cheese too.
Any kind of meaty chili would be great topped with any kind of creamy, cheesy macaroni. Have fun with this idea!