Pin It 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 still remember the first time I made this for my family after a busy day. Everyone loved how cheesy and satisfying it was, and it became an instant weeknight favorite.
Ingredients
- Ground beef (80/20): 1 lb (450 g)
- 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.
- Add sauces:
- Stir in the tomato paste, Worcestershire sauce, and mustard. Mix well to coat the meat and vegetables.
- Season:
- Add the chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Combine main ingredients:
- Pour in the 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 of the liquid is absorbed.
- Add cheese:
- Remove the lid, sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for 2, 3 minutes, or until the cheese has melted.
- Serve:
- Serve hot, garnished with chopped parsley or sliced green onions if desired.
Pin It My kids always ask for seconds whenever I make this meal. It brings everyone to the table quickly, and leftovers are just as tasty the next day.
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), soy (Worcestershire sauce may contain soy). May contain gluten. Always verify ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 580, total fat 25 g, carbohydrates 53 g, protein 35 g.
Pin It This skillet is true comfort food and is sure to please picky eaters. Leftovers reheat well for an easy lunch the next day.
Recipe Questions & Answers
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well and creates a lighter version. Adjust seasonings to taste for best flavor.
- → How do I make it spicier?
Add cayenne pepper or diced jalapeño with the vegetables for extra heat without overpowering the dish.
- → What pasta type works best?
Elbow macaroni is ideal for this skillet, as it holds sauce well and cooks evenly with the other ingredients.
- → Can I prepare this ahead of time?
Yes, you can prepare the base mixture in advance and finish cooking with cheese just before serving to keep it fresh.
- → What sides complement this dish?
Serve with crisp salad or garlic bread to balance the hearty skillet for a complete meal.