My busy neighbor dropped this off when I was sick, and it is pure comfort food. Can’t believe it’s just 3 ingredients.

Preheat your oven to 375°F (190°C). Set a rack in the center of the oven. Place a disposable 9×13-inch foil baking pan on a sturdy baking sheet for easier handling.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook just until barely al dente, 1–2 minutes less than the package directions, since it will continue cooking in the oven. Drain the pasta well.

Return the drained macaroni to the warm pot. Add the beef chili and 2 cups of the shredded sharp cheddar cheese. Stir until the macaroni is evenly coated and the cheese is starting to melt into the chili. The mixture should look saucy and loose; this helps keep the casserole moist as it bakes.
Pour the chili mac mixture into the foil baking pan, spreading it into an even layer and gently pressing it into the corners so it bakes uniformly.

Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top, covering the surface from edge to edge so you get a full, melted cheese crust.
Cover the foil pan loosely with another sheet of foil, tenting it slightly so it doesn’t stick to the cheese. Bake in the preheated oven for 20 minutes, until the casserole is heated through and bubbling around the edges.

Carefully remove the top foil. Return the uncovered pan to the oven and bake for another 10–15 minutes, or until the cheese on top is fully melted, bubbling, and starting to turn a light golden brown in spots.
Take the baking sheet and foil pan out of the oven and let the casserole rest for about 10 minutes. This helps the sauce thicken slightly so it scoops neatly. Serve warm straight from the foil pan, and if you’re taking it to a neighbor, cover it back up and tuck a spoon or ladle alongside.
Variations & Tips