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.
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 (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.
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.