Save A comforting one-pan meal combining the flavors of a cheeseburger and classic chili mac, all topped with melted cheese. Budget-friendly, hearty, and perfect for busy weeknights.
I first made this for a hectic weeknight when everyone wanted something cheesy and satisfying. The entire skillet was gone in minutes and now it's a staple in my kitchen.
Ingredients
- Ground beef: 1 lb (450 g), 80/20 preferred
- Yellow onion: 1 small, diced
- Red bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Elbow macaroni: 2 cups (200 g), uncooked
- Diced tomatoes: 1 (14.5 oz / 410 g) can, undrained
- Kidney beans: 1 (15 oz / 425 g) can, drained and rinsed
- Beef broth: 2 cups (475 ml)
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Yellow mustard: 1 tbsp
- Chili powder: 1 tsp
- Smoked paprika: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp, or to taste
- Black pepper: 1/4 tsp
- Shredded cheddar cheese: 1 1/2 cups (170 g)
Instructions
- Brown beef:
- In a large, deep skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon (about 4, 5 minutes). Drain excess fat if necessary.
- Sauté vegetables:
- Add the diced onion, bell pepper, and garlic. Sauté for 2, 3 minutes until softened.
- Add seasonings:
- Stir in the tomato paste, Worcestershire sauce, and mustard. Mix well to coat the meat and vegetables.
- Spice mix:
- Add the chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Combine main ingredients:
- Pour in the canned tomatoes (with juices), kidney beans, uncooked macaroni, and beef broth. Stir well and bring to a boil.
- Simmer pasta:
- Reduce heat to a simmer. Cover and cook for 12, 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Add cheese:
- Remove the lid, sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for 2, 3 minutes, or until the cheese has melted.
- Serve:
- Serve hot, garnished with chopped parsley or sliced green onions if desired.
Save The kids always ask for seconds when I make this chili mac. It brings everyone to the table and makes busy nights a little more special.
Required Tools
Large deep skillet with lid, cutting board and knife, wooden spoon or spatula, measuring cups and spoons
Nutritional Information
Calories: 580, Total Fat: 25 g, Carbohydrates: 53 g, Protein: 35 g (per serving)
Notes
For a spicier version, add 1/4 tsp cayenne pepper or a diced jalapeño with the vegetables. Substitute ground turkey or plant-based crumbles for a lighter or vegetarian option. Serve with a side salad or garlic bread for a complete meal.
Save This Chili Mac Skillet is best enjoyed hot and bubbly right from the pan. Leftovers make a delicious next-day lunch.
Recipe FAQ
- → What pasta is best for this dish?
Elbow macaroni works well as it holds sauce and cooks evenly in the skillet.
- → Can I make it spicier?
Add cayenne pepper or diced jalapeño with the vegetables to elevate the heat.
- → How do I know when the pasta is done?
Cook covered and stir occasionally until macaroni is tender and liquid is mostly absorbed, about 12-15 minutes.
- → Can I substitute ground beef?
Ground turkey or plant-based crumbles make lighter or vegetarian-friendly alternatives.
- → What cheese is used for topping?
Shredded cheddar cheese is sprinkled evenly and melted on top for a creamy finish.