Save to Pinterest 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 dish for a cozy weeknight when my family was craving something hearty but easy. It quickly became a favorite thanks to the cheesy topping and the satisfying chili mac flavors.
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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 (minutes)). Drain excess fat if necessary.
- Sauté vegetables:
- Add diced onion, bell pepper, and garlic. Sauté for 2 (minutes) until softened.
- Add seasonings:
- Stir in tomato paste, Worcestershire sauce, and mustard. Mix to coat meat and vegetables. Add chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Combine and cook:
- Pour in canned tomatoes (with juices), kidney beans, uncooked macaroni, and beef broth. Stir and bring to a boil.
- Simmer:
- Reduce heat to a simmer. Cover and cook for 12 (minutes), stirring occasionally, until pasta is tender and most liquid absorbed.
- Melt cheese:
- Remove lid, sprinkle cheddar cheese over top. Cover, let sit for 2 (minutes) until cheese melted.
- Serve:
- Serve hot, garnish with chopped parsley or sliced green onions if desired.
Save to Pinterest My kids always ask for seconds of this skillet dinner, especially when I serve extra cheese on top. It brings back memories of simple weeknight meals around the table.
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Required Tools
Large deep skillet with lid, cutting board and knife, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains: Wheat (pasta), Milk (cheese), Soy (Worcestershire sauce may contain soy). May contain: Gluten (check pasta and Worcestershire sauce labels). Always verify ingredient labels for hidden allergens.
Nutritional Information
Calories: 580. Total Fat: 25 g. Carbohydrates: 53 g. Protein: 35 g per serving.
Save to Pinterest 
This skillet recipe delivers maximum comfort and flavor with minimum fuss. Enjoy leftovers reheated for lunch the next day.
Recipe FAQs
- → Can I substitute the ground beef with another protein?
Yes, ground turkey or plant-based crumbles work well as alternatives for a lighter or vegetarian version.
- → How can I make the dish spicier?
Add cayenne pepper or diced jalapeño along with the vegetables to increase the heat level.
- → What type of cheese is best for melting on top?
Shredded cheddar cheese melts evenly and adds a rich, creamy flavor to finish the dish.
- → Is it necessary to drain the ground beef after browning?
Draining excess fat is recommended to avoid greasiness and keep the flavors balanced.
- → Can I prepare this dish ahead of time?
This one-pan skillet can be prepared and refrigerated, then reheated gently on the stove for leftovers.
