Beef Chili Mac and Cheese Skillet (Printable)
Savory ground beef chili meets creamy macaroni and sharp cheddar in this easy one-pan skillet dinner. Ready in 45 minutes.
# Ingredient List:
→ Meats
01 - 1 lb ground beef (80/20 blend)
→ Vegetables & Aromatics
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
→ Pantry
05 - 1 (15 oz) can diced tomatoes with juices
06 - 1 (15 oz) can kidney beans, drained and rinsed
07 - 2 cups low-sodium beef broth
08 - 1.5 cups elbow macaroni, uncooked
09 - 2 tbsp tomato paste
→ Spices
10 - 2 tsp chili powder
11 - 1 tsp ground cumin
12 - 0.5 tsp smoked paprika
13 - 0.5 tsp dried oregano
14 - 0.5 tsp salt, plus more to taste
15 - 0.25 tsp black pepper
16 - 0.25 tsp cayenne pepper, optional
→ Dairy
17 - 2 cups shredded sharp cheddar cheese
18 - 0.5 cup whole milk
→ Garnishes
19 - Chopped fresh cilantro or parsley, optional
20 - Sliced green onions, optional
# Directions:
01 - Heat a large deep skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, approximately 5 minutes. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and bell pepper to the browned beef. Sauté until vegetables are softened, approximately 3 to 4 minutes.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if desired. Cook for 1 minute until fragrant.
04 - Add tomato paste, diced tomatoes with juices, kidney beans, beef broth, and uncooked macaroni. Stir thoroughly to combine and bring mixture to a simmer.
05 - Reduce heat to medium-low, cover the skillet, and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Stir in whole milk and 1.5 cups cheddar cheese until melted and creamy throughout.
07 - Sprinkle remaining 0.5 cup cheddar cheese over the top. Cover the skillet for 2 to 3 minutes to allow cheese to melt completely.
08 - Remove from heat. Garnish with fresh cilantro or green onions if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The pasta cooks right in the sauce, absorbing all those savory flavors while creating fewer dishes to wash later.
- You can adjust the spice level easily, making it mild enough for kids but with the option to kick it up for heat-lovers at the table.
02 -
- Dont skip draining the kidney beans, or youll end up with an oddly purple-tinged sauce that looks unappetizing even though the flavor is fine.
- The pasta will continue absorbing liquid after cooking, so its better to leave it slightly saucier than you think it should be when you take it off the heat.
03 -
- Smoked paprika is non-negotiable here, as it adds that crucial campfire depth that regular paprika simply cannot match.
- If your sauce ever looks too thin, let it simmer uncovered for a few extra minutes rather than trying to thicken it with cornstarch or flour, which can make the texture pasty.