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.
I first made this skillet on a chilly evening with my family craving something warm and hearty. The bubbling cheese and spicy aromas brought everyone to the kitchen before it was even finished, making it a guaranteed favorite in our weeknight rotation.
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, 5 minutes). Drain excess fat if necessary.
- Sauté vegetables:
- Add the diced onion, bell pepper, and garlic. Sauté for 2, 3 minutes until softened.
- Flavor base:
- Stir in the tomato paste, Worcestershire sauce, and mustard. Mix well to coat the meat and vegetables.
- Spices:
- Add chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Add remaining ingredients:
- Pour in 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 liquid is absorbed.
- Add cheese:
- Remove lid, sprinkle shredded cheddar cheese evenly over top. Cover and let sit for 2, 3 minutes, or until cheese has melted.
- Serve:
- Serve hot, garnished with chopped parsley or sliced green onions if desired.
Save This dish always brings my family together around the table. Everyone loves customizing their bowls with extra toppings and sharing stories over dinner.
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), and possibly soy (Worcestershire sauce). 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 satisfying skillet is ready in under 40 minutes, making it a perfect go-to for busy nights. You will love the gooey cheese and bold flavors in every bite.
Common recipe questions
- → Can I use a different pasta type?
Yes, short pasta shapes like penne or rotini work well and hold the sauce effectively.
- → How do I make this dish spicier?
Add cayenne pepper or diced jalapeño with the vegetables to boost heat intensity.
- → Is it possible to use ground turkey instead of beef?
Absolutely, ground turkey can substitute beef for a lighter version without losing flavor.
- → What’s the best way to melt the cheese evenly?
Cover the skillet after sprinkling cheese and let it sit off heat for 2–3 minutes to achieve even melting.
- → Can I prepare this meal ahead of time?
Yes, store leftovers in an airtight container in the fridge and reheat gently on the stove or in a microwave.