Pumpkin Chili Mac

Pumpkin Chili Mac

Remember my pumpkin chili? Well I took the leftovers and made it into a baked pasta dish.  I love chili and all but having the same thing meal after meal can get boring and monotonous.  This is before I learned about freezing chili.  I’ll have to try that the next time I make a big pot.  You can make this with any chili recipe, even canned ones.

Pumpkin Chili Mac

This dish was so quick to put together, that is if you already have chili on hand.  Perfect for a busy weeknight meal.  Be sure to put this one on your dinner rotation this week and happy Tuesday!

Pumpkin Chili Mac

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  • 1/2 (16 ounce) package of large elbow macaroni, about 8 ounces cooked until not quite al dente; about 6-7 minutes
  • 3 cups of pumpkin chili
  • 1/4 cup of sour cream
  • 2 scallions, finely chopped
  • a handful of fresh cilantro, finely chopped
  • 1 tomato, chopped
  • 1/2 cup of shredded sharp cheddar cheese
  • 1/2 cup of shredded pepper jack cheese
  • 2 tablespoons of unsalted butter, cut into small pieces

Pumpkin Chili Mac


Preheat the broiler.  Grease an 8-inch glass baking dish with olive oil or butter.

In a large bowl combine cooked macaroni, chili, sour cream, scallions, cilantro and chopped tomatoes.  Mix well and pour pasta into the prepared baking dish.  Sprinkle cheddar and pepper jack cheese over the top.  Then dot the entire dish with butter pieces.

Place the baking dish under the broiler until the cheese melts and the top is slightly brown, about 4-5 minutes.  Remove the baking dish from broiler and let it sit for 5-7 minutes before serving.

Pumpkin Chili Mac


50 thoughts on “Pumpkin Chili Mac

  1. I’ve heard the mark of a true Good Cook is when they can use whatever they have – and make something fabulous out of it. And this looks fabulous!! Talk about ‘stick to the ribs” and “comfort food”!!

  2. This is so smart, Anne. I am no good at twisting and turning leftovers around. My family can expect to see it again in a day..hehe… I have recently discovered that my freezer is a really good friend. I now freeze a lot of things – bread, brownies, stew, pasta sauce…I love having things ready and on hand.

  3. Love this dish Anne! I was in awe over your pumpkin chili but transforming it into this chili cheesy mac is making me drool even more! Your savory dishes are always so mouthwatering and creative:)

  4. I love re-purposing leftovers to make something completely different! This pasta dish looks wonderful Anne! I still want to try that pumpkin chili – I need to remember to put it on my weekly meal plan!

  5. Yum, this looks just as delicious as the pumpkin chili did. I have a hard time with leftovers. My husband will eat them, but my kids won’t touch them. I usually just try to make what we will eat with maybe a serving left.

  6. This recipe and the chili recipe need to be filed together so that I remember to make too much chili on purpose! When schedules are hectic, its great to come home to a dinner that is half cooked already!

  7. Mmm, this looks so good, Anne! Nate needed carbs for running so I ended up serving the end of our chili leftovers over pasta…but this looks even better! (maily because of the extra cheese 😉 )

  8. This looks like the perfect fall meal! I couldn’t think of anything more comforting than this, it looks delicious 🙂

  9. I think Anne’s created my new favorite Fall dish. The chili was really tasty, but the addition of the macaroni gave it a really nice texture…and then melt a bunch of cheese on top?? That’s just brilliant.

  10. When worlds collide! You’ve combined my top food groups of Fall: pasta, chili, pumpkin, and cheese. Food doesn’t get much better that this, Anne. What a great dish!

  11. My chili recipe makes a HUGE batch, so I definitely have to feeze portions of it. But as much as I love it, I’ve been trying to figure different ways to use it too. I’m loving this idea! It’s hard to go wrong with adding it to mac and cheese. Yummo. 🙂

  12. Pingback: Show Stopper Saturday #13 {Best of Chili Features!}

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