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.
This recipe quickly became my go-to on busy weeknights when everyone craves something fun, cheesy, and filling. Even kids who are hesitant with chili come back for seconds.
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
- Cheddar cheese: 1 1/2 cups (170 g), shredded
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 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 it up:
- Add the chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Combine and boil:
- 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.
- 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 We love sharing this skillet for dinner, laughing at the table as everyone piles their bowls high. It's a cozy meal that brings the family together and makes even a regular Tuesday taste special.
Required Tools
Large deep skillet with lid, cutting board and knife, wooden spoon or spatula, and measuring cups and spoons are all you'll need for success.
Allergen Information
This recipe contains wheat (pasta), milk (cheese), and may contain soy and gluten. Always verify ingredient labels for hidden allergens.
Nutritional Information
Per serving: 580 calories, 25 g total fat, 53 g carbohydrates, 35 g protein.
Save This one-pan dinner is perfect for busy nights, and the leftovers taste just as good reheated. Enjoy every cheesy, hearty bite with family or friends.
Recipe Questions
- → Can I substitute ground beef with another protein?
Yes, ground turkey or plant-based crumbles work well for a lighter or vegetarian-friendly alternative.
- → What pasta works best in this skillet dish?
Elbow macaroni is traditional and holds up well during simmering, but other small pasta shapes can also be used.
- → How can I add extra heat to the dish?
Incorporate a diced jalapeño or 1/4 teaspoon of cayenne pepper when sautéing the vegetables for a spicier kick.
- → Is it necessary to cover the skillet while cooking?
Covering helps the pasta soften evenly by trapping steam and ensuring the flavors meld together properly.
- → Can I prepare this meal ahead of time?
You can cook it in advance and reheat gently on the stove. Add extra cheese after reheating to refresh the melted topping.