Creamy, hearty, and wildly comforting — Cheesy Chili Mac Skillet is the kind of one-pan dinner that hugs you from the inside out. Think tender elbow macaroni swimming in a rich, tomato-chili sauce studded with seasoned ground beef and melted cheddar — simple weeknight magic. Fun fact: chili mac has been a beloved American comfort food since the mid-20th century, often served at potlucks and family dinners because it stretches ingredients and warms a crowd.
This recipe stands out because it’s straightforward, quick, and perfect for picky eaters and hungry families. If you love easy pasta one-pots like my Cheesy Bacon Mac and Cheese, you’ll appreciate how chili mac gives you that same creamy goodness with a zesty, savory twist. Ready in under 30 minutes, it’s a go-to dinner that saves time and money without sacrificing flavor. Grab a skillet and let’s get cooking — this is dinner you’ll be excited to serve.
What is Cheesy Chili Mac Skillet?
What’s in a name? Cheesy Chili Mac Skillet is exactly what it sounds like — chili and macaroni thrown together in one skillet and smothered with cheese. Who named it? Probably someone who wanted dinner fast and delicious, and didn’t feel like using more than one pan. Why “skillet”? Because this dish is happiest when cooked and served straight from a single pan, perfect for casual family meals and low-effort clean up.
Is it chili or macaroni? Both. It’s comfort food diplomacy in action. People joke that “the way to a man’s heart is through his stomach,” and this skillet proves it for everyone — hearts and stomachs alike. Try it and see why it earns its cozy reputation.
Why You’ll Love This
- Irresistible comfort: The creamy cheese melting into spicy, savory chili with tender pasta creates a mouthwatering texture and flavor contrast you’ll crave.
- Budget-friendly: One pound of ground beef, pantry staples, and a bag of pasta make a filling dinner for the family without breaking the bank.
- Endless toppings: From crunchy tortilla chips to a drizzle of sour cream and a sprinkle of fresh cilantro, toppings take this skillet from good to unforgettable.
If you enjoyed the smoky richness of Cheesy Bacon Mac and Cheese, this chili mac offers a bolder, spicier cousin that’s just as family-friendly. Make it tonight and watch it disappear.
How to Make:
Quick Overview
This Cheesy Chili Mac Skillet is easy because everything cooks in one pan, meaning fewer dishes and more flavor as the pasta soaks up the seasoned sauce. The standout element is the creamy cheddar finish that turns the chili into a silky, cohesive meal. Expect about 10 minutes prep and 20 minutes cook time for a total of roughly 30 minutes from start to finish.
For a similar creamy experience, check out this Cheesy Bacon Mac and Cheese for an alternate comfort route: https://recipesfiber.com/cheesy-bacon-mac-and-cheese/
Ingredients
- 1 pound ground beef
- 2 cups elbow macaroni (dry)
- 2 cups shredded cheddar cheese
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 (15.5 oz) can chili beans (undrained)
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 (8 oz) can tomato sauce
- 1 1/2 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Heat a large skillet over medium-high heat. Add 1 pound ground beef and the chopped onion. Cook, stirring and breaking up the beef, until the beef is no longer pink and the onion is softened, about 6 to 8 minutes. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, 1 teaspoon paprika, 2 teaspoons chili powder, and 1 teaspoon onion powder. Drain off any excess grease if desired.
- Stir in 1 tablespoon minced garlic and cook for 30 seconds until fragrant. Add 1 (15.5 oz) can chili beans with their liquid, 1 (14.5 oz) can diced tomatoes with juices, 1 (8 oz) can tomato sauce, 1 1/2 cups beef broth, and 2 cups dry elbow macaroni. Stir everything together so the pasta is submerged in the liquid and evenly distributed.
- Bring the skillet to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and let simmer for about 12 minutes. Stir occasionally to prevent the macaroni from sticking and to ensure even cooking. The pasta should be tender and most of the liquid absorbed.
- Remove the skillet from heat. Stir in 2 cups shredded cheddar cheese until completely melted and the chili mac becomes rich and creamy. Taste and adjust seasoning with additional salt or pepper if needed.
- Spoon the Cheesy Chili Mac Skillet into bowls and serve hot. Garnish as desired with sour cream, chopped green onions, crushed tortilla chips, or fresh cilantro for added texture and brightness.
What to Serve With
- Crisp green salad with a zesty lime vinaigrette to cut through the richness.
- Cornbread or warm garlic bread to sop up any saucy goodness.
- A side of steamed green beans or roasted broccoli for color and nutrition.
- Chips and salsa or a small bowl of guacamole for a Tex-Mex contrast.
- Beverages: cold iced tea, a light lager, or a citrusy soda complement the hearty flavors.
Top Tips for Perfecting
- Substitute ground turkey or chicken for a lighter version; adjust seasoning to taste as turkey can be milder.
- Use sharp cheddar for a stronger cheese flavor, or mix cheeses (Monterey Jack or Pepper Jack) for extra melty texture.
- If the sauce thickens too much while simmering, add an extra 1/4 cup of beef broth or water to reach the desired consistency.
- Avoid overcooking the pasta: check at 10 minutes and then every 1–2 minutes until al dente to prevent mushiness.
- Want more heat? Add a pinch of cayenne or a diced jalapeño with the onion.
- For a smoky twist, swap regular paprika for smoked paprika and top with crispy bacon bits.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool completely before sealing.
- Freezing: This dish can be frozen for up to 2 months. Portion into freezer-safe containers and freeze without garnishes. Thaw overnight in the refrigerator before reheating.
- Reheating on stovetop: Add a splash of beef broth or milk to loosen the sauce, and reheat over low-medium heat, stirring occasionally until warmed through.
- Reheating in microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between. Add a little liquid if it appears dry.
FAQs
Can I make this vegetarian?
Yes. Replace the ground beef with a plant-based crumble or extra chili beans and use vegetable broth instead of beef broth. Adjust seasonings to taste.
Can I use different pasta shapes?
Absolutely. Small pasta shapes like shells, rotini, or small penne work well and will cook in similar times. You may need to adjust liquid slightly for larger shapes.
How do I make it spicier or milder?
For more heat, add cayenne, chipotle in adobo, or diced jalapeños. To make it milder, reduce the chili powder and skip any spicy add-ins.
Is it okay to use pre-shredded cheese?
Yes, but freshly shredded cheese melts creamier because pre-shredded cheese often contains anti-caking agents that can affect texture.
Can I double the recipe for a crowd?
You can, but use a very large skillet or shift to a large pot to ensure even cooking. Increase cooking time slightly and stir more often to prevent sticking.
Conclusion
Cheesy Chili Mac Skillet is the ultimate weeknight comfort: fast to pull together, satisfying, and loved by kids and adults alike. It’s a practical, budget-friendly meal that doesn’t skimp on flavor — creamy, cheesy, and full of warm, spiced tomato-beef goodness. If you want more skillet one-pan inspiration or slightly different flavor takes, check out this tasty Chili Mac – Gonna Want Seconds and this Chili Mac Skillet Recipe for variations that might spark your next family favorite.
Cheesy Chili Mac Skillet
Equipment
- Skillet
Ingredients
Meat
- 1 pound Ground beef
Pasta
- 2 cups Elbow macaroni (dry)
Cheese
- 2 cups Shredded cheddar cheese
Vegetables
- 1 unit Onion, chopped
- 1 tablespoon Minced garlic
Canned Goods
- 1 can Chili beans (15.5 oz, undrained)
- 1 can Diced tomatoes (14.5 oz, undrained)
- 1 can Tomato sauce (8 oz)
- 1.5 cups Beef broth
Spices
- 2 teaspoons Chili powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Cook until the beef is no longer pink and the onion is softened, about 6 to 8 minutes. Season with salt, black pepper, ground cumin, paprika, chili powder, and onion powder. Drain excess grease if desired.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add chili beans, diced tomatoes, tomato sauce, beef broth, and elbow macaroni. Stir to ensure pasta is submerged in the liquid.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for about 12 minutes, stirring occasionally.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy. Adjust seasoning if needed.
- Spoon into bowls and serve hot. Garnish with sour cream, green onions, tortilla chips, or cilantro as desired.