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 skillet for my kids on a chilly evening& it quickly became one of their most requested dinners. It's always a hit with friends for its bold, cheesy flavor and comforting vibes.
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 the 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 the vegetables:
- Add the diced onion, bell pepper, and garlic. Sauté for 2'3 minutes until softened.
- Mix in seasonings:
- Stir in the tomato paste, Worcestershire sauce, and mustard. Mix well to coat the meat and vegetables.
- Spice it up:
- Add the chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Add remaining ingredients:
- Pour in the canned tomatoes (with juices), kidney beans, uncooked macaroni, and beef broth. Stir well and bring to a boil.
- Simmer:
- 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.
- Melt the 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 My little brother always asks for seconds when I make this dish for family game night& everyone loves how easy it is to serve straight out of the skillet together.
Required Tools
Large deep skillet with lid, cutting board and knife, wooden spoon or spatula, measuring cups and spoons.
Notes
For a spicier version, add cayenne pepper or a diced jalapeño with the vegetables. You can swap ground turkey or plant-based crumbles for a lighter or vegetarian meal. Serve alongside a salad or garlic bread.
Nutritional Information
Per serving: Calories: 580, Total Fat: 25 g, Carbohydrates: 53 g, Protein: 35 g.
Save Enjoy this skillet straight from the stovetop for a fast, satisfying meal. Leftovers taste even better the next day!
Recipe FAQs
- → Can I use a different pasta instead of elbow macaroni?
Yes, small pasta shapes like shells or penne work well and will cook evenly in the skillet.
- → How do I prevent the macaroni from sticking while cooking?
Stir occasionally during simmering and ensure there’s enough beef broth to keep the pasta moist as it cooks.
- → What’s a good way to add extra heat to this dish?
Incorporate cayenne pepper or diced jalapeño peppers when adding the vegetables for a spicier flavor.
- → Can I substitute ground turkey for beef?
Absolutely, ground turkey can be used for a lighter version with a slightly different flavor profile.
- → Is it necessary to cover the skillet while the macaroni cooks?
Covering keeps the heat and steam inside, helping the pasta cook evenly and absorb flavors.