Cheesy Chili Mac Skillet
Creamy, hearty, and wildly comforting — Cheesy Chili Mac Skillet is the kind of one-pan dinner that hugs you from the inside out.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. This dish can be frozen for up to 2 months. Reheat with a splash of beef broth or milk to loosen the sauce.