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.
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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)
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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.
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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.
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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.
