Save 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.
This recipe quickly became my go-to whenever I wanted something filling and flavorful without spending hours in the kitchen. My family loves the gooey melted cheese on top and the way all the flavors come together in every bite.
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 can (14.5 oz/410 g), undrained
- Kidney beans: 1 can (15 oz/425 g), 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 minutes). Drain excess fat as needed.
- Saute vegetables
- Add the diced onion, bell pepper, and garlic. Cook for 2-3 minutes until softened.
- Mix in flavorings
- Add the tomato paste, Worcestershire sauce, and mustard. Stir well to coat the beef and vegetables.
- Blend spices
- Sprinkle in chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Combine and cook pasta
- Pour in diced tomatoes (with juice), kidney beans, uncooked macaroni, and beef broth. Stir. Bring to a boil.
- Simmer and soften pasta
- Lower heat. Cover and simmer 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Add cheese
- Remove lid. Sprinkle cheddar cheese evenly on top. Cover, let sit 2-3 minutes for cheese to melt.
- Serve
- Serve hot. Optionally garnish with chopped parsley or sliced green onion.
Save It Everyone in my family likes to scoop big spoonfuls right from the skillet, and there are rarely leftovers. It is one of those meals that feels extra cozy around the table, especially in cooler weather.
Serving Suggestions
This cheesy skillet goes perfectly with a simple side salad, garlic bread, or steamed broccoli. Store leftovers in an airtight container and reheat gently on the stove.
Allergen Information
Contains wheat and milk. Worcestershire sauce and pasta may have soy and gluten—always check labels if serving someone with allergies.
Budget Tips
Ground beef, beans, and pasta are affordable staples. Swap in ground turkey or use any cheese you have to make this recipe fit your shopping budget.
Save It Enjoy this skillet dinner right out of the pan for best flavor and texture. Make it your own with favorite toppings!
Recipe FAQs
- → What type of ground beef works best?
Use 80/20 ground beef for a good balance of flavor and fat, which keeps the dish juicy and rich.
- → Can I substitute the elbow macaroni with other pasta?
Yes, small pasta shapes like shells or penne work well and soak up the flavors similarly.
- → How can I make the dish spicier?
Add cayenne pepper or a diced jalapeño when sautéing the vegetables to increase heat.
- → What is the best way to melt the cheese evenly?
Cover the skillet after sprinkling cheese and let it sit on low heat for 2-3 minutes until fully melted.
- → Are there good protein substitutions available?
Ground turkey or plant-based crumbles can be used to lighten the dish or accommodate different diets.