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.
The first time I made this skillet for dinner, everyone went back for seconds and there were hardly any leftovers. It quickly became a favorite in our house because it feels like comfort food but comes together quickly.
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.
- Add vegetables:
- Add the diced onion, bell pepper, and garlic. Sauté for 2 3 minutes until softened.
- Mix in 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 and boil:
- 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.
Save My kids love scooping big spoonfuls straight from the skillet, and it always brings everyone together at the table. The leftovers reheat well the next day for an easy lunch.
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, so always verify ingredient labels for hidden allergens.
Nutritional Information
Calories per serving: 580. Total Fat: 25 g. Carbohydrates: 53 g. Protein: 35 g.
Save Dig in while it's hot and enjoy the ultimate comfort food dinner with your loved ones.
Recipe FAQ Section
- → Can I use different pasta for this dish?
Yes, short pasta like shells or penne can replace elbow macaroni; just adjust cooking time slightly.
- → What can I substitute for ground beef?
Ground turkey or plant-based crumbles work well as lighter or vegetarian-friendly options without sacrificing texture.
- → How do I make this spicier?
Add cayenne pepper or diced jalapeño with the vegetables to bring a spicy kick.
- → Is it necessary to drain excess fat from the beef?
Draining helps reduce grease, but leaving some fat can enhance flavor and moisture.
- → Can this be prepared in advance?
This dish tastes best fresh, but you can make it ahead and reheat gently, adding a splash of broth if needed.