Pour canned chili and these 2 ingredients over uncooked elbow macaroni into a baking dish for a heartwarming supper people always return to

This oven baked 4-ingredient Amish-style chili mac is the kind of no-fuss, pantry-friendly supper that fits right into a busy Midwestern weeknight. It takes its cue from simple Amish baked casseroles, where dry pasta, a few staple ingredients, and the oven do most of the work. Here, you literally pour canned chili and two more ingredients over uncooked elbow macaroni in a baking dish, cover it, and let it transform into a cozy, cheesy, stick-to-your-ribs meal people inevitably come back for. It’s practical, affordable, and deeply comforting—very much in the spirit of farmhouse cooking, but tailored for a modern kitchen.

Serve this chili mac straight from the baking dish with a crisp green salad or simple coleslaw to balance the richness. Warm cornbread, buttered toast, or garlic bread all make great companions for soaking up the saucy edges. A few toppings—like sliced green onions, pickled jalapeños, or a spoonful of sour cream—let everyone at the table customize their bowl. For a heartier spread, pair it with roasted vegetables or steamed green beans and a light fruit salad for dessert.

Servings: 6

2 cups uncooked elbow macaroni (about 8 ounces)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.

Spread the uncooked elbow macaroni evenly in the bottom of the prepared baking dish, making sure it forms a flat, even layer.

In a large bowl or measuring pitcher, whisk together the canned chili with beans and the whole milk until well combined and pourable. The mixture should look like a loose, creamy chili sauce.

Pour the chili-and-milk mixture evenly over the uncooked macaroni in the baking dish, making sure all the pasta is moistened. Gently shake the dish or nudge with a spoon so the liquid settles down into the elbows.

Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the chili mixture, reserving the remaining 1/2 cup for later.

Cover the baking dish tightly with aluminum foil. Bake on the center rack for 35 to 40 minutes, until the pasta is mostly tender and the liquid is bubbling around the edges.

Carefully remove the foil, stir the casserole gently from the edges toward the center to loosen any pasta that may be sticking, and check a piece of macaroni for doneness. It should be just shy of fully tender at this point.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Return the uncovered dish to the oven and bake for another 8 to 12 minutes, until the cheese is melted, lightly browned in spots, and the macaroni is fully tender.

Let the chili mac rest for 5 to 10 minutes before serving so it can set up slightly and cool just enough to handle. Scoop into bowls and serve warm.

For a slightly lighter version, you can swap the whole milk for 2% milk, though the sauce will be a bit less rich. If you prefer a creamier, more indulgent texture, use 1 1/2 cups milk and 1/2 cup heavy cream in place of the 2 cups milk. Any good melting cheese works here—try Colby Jack, Monterey Jack, or a blend of cheddar and pepper jack for a gentle kick. Canned chili can vary in thickness; if yours is very thick, add an extra 1/4 cup milk so the pasta has enough liquid to cook. For a bit of crunch, top the finished casserole with a handful of crushed saltine crackers or corn chips during the last 5 minutes of baking. To stretch the meal, stir in 1 cup of frozen corn or peas after the first bake, then top with the remaining cheese and finish baking. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.