Beef Chili Mac and Cheese Skillet (Printable)
A hearty one-pan skillet combining ground beef chili with creamy macaroni and sharp cheddar cheese for effortless comfort dining.
# What You Need:
→ Meats
01 - 1 pound 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 can (15 ounces) diced tomatoes with juices
06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 2 cups low-sodium beef broth
08 - 1.5 cups elbow macaroni, uncooked
09 - 2 tablespoons tomato paste
→ Spices
10 - 2 teaspoons chili powder
11 - 1 teaspoon ground cumin
12 - 0.5 teaspoon smoked paprika
13 - 0.5 teaspoon dried oregano
14 - 0.5 teaspoon salt, plus more to taste
15 - 0.25 teaspoon black pepper
16 - 0.25 teaspoon cayenne pepper, optional for additional heat
→ 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 or sauté pan over medium-high heat. Add ground beef and cook, breaking it up 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, about 3 to 4 minutes.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne if using. 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 of shredded cheddar cheese until fully melted and creamy.
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, parsley, or green onions if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The pasta cooks right in the sauce, absorbing all those beautiful flavors while creating fewer dishes to wash at the end.
- That moment when the cheese melts into the chili creates pockets of gooey goodness in every other bite.
02 -
- The first time I made this I added all the cheese at once and ended up with a clumpy mess instead, add most of it to the mixture and reserve some for the top.
- Covering the skillet during pasta cooking is absolutely crucial otherwise youll end up with undercooked macaroni and too much liquid.
03 -
- If your sauce seems too thin after the pasta is cooked, let it sit uncovered for a few minutes the starches from the pasta will naturally thicken it as it cools slightly.
- Grate your own cheese instead of using pre-shredded the anti-caking agents in packaged cheese can make your sauce slightly grainy.