A luscious comfort food that cooks up in only one pan, Easy Chili Mac Skillet Dinner is a crave-worthy recipe you’ll put on repeat!
I can’t wait to curl up with a bowl of this hearty, homemade Easy Chili Mac Skillet Dinner – it’s absolutely delicious! Loaded with protein and fiber, every single bite is just so so good! The elbow macaroni cooks in the skillet with the chili (ground beef, onion, kidney beans, tomato sauce, seasonings, and cheese) so it soaks up all the gooey, melty, marvelous flavors! Bonus: this chili macaroni & cheese is ready to eat in 30 minutes!
Cheesy Chili Comfort Food Needs Bread!
What should you serve with Chili Mac & Cheese? BREAD. Bread is the perfect partner for chili of all kinds! Of course, crackers are a fantastic option – just crumble them right into the chili for a satisfying crunch. (Crackers are just crispy bread, right?) Buttery cornbread adds to the satisfying southwest feel of this dish. Cheddar Bay biscuits are a brilliant addition to this bowl. And WOW, everybody by serving chili mac in warm, soft Homemade Bread Bowls!
Other Recipes to Serve with Skillet Chili Mac
- Sweet Honey Cornbread is sensational with chili, stew, white beans…all those cold-weather comfort foods!
- Super fluffy Dutch Oven Bread is easy to make and irresistible to eat!
Ingredients
Meat: This chili mac cooks together in one skillet, so extra lean ground beef is the best option!
Veggies: I never think about chili being “loaded with veggies,” but that’s one of the things that makes it so healthy and tasty! This recipe uses an onion, a small red pepper, a can of red kidney beans, two ripe tomatoes, plus a can of tomato sauce.
Pasta: Elbow macaroni is the classic “mac & cheese” shape, but other sturdy pasta shapes will work just fine.
Cheese: A cup (or more, if you like it CHEEEEESY!) of grated Mexican blend cheese tastes terrific and melts to a creamy smoothness. Cheddar, Monterey Jack, and Pepper Jack would also be yummy!
Seasoning: Give this chili mac loads of fabulous flavor with garlic, chili powder, cumin, cilantro, salt & pepper. Yum!
How to Make One-Skillet Easy Chili Mac & Cheese
STEP ONE: In a large, deep-sided skillet, cook the ground beef over medium heat. When it’s mostly browned, add in the onion, pepper, and garlic. Cook until the onions are translucent.
STEP TWO: To the same skillet, add the kidney beans, tomato sauce, tomatoes, macaroni, water, chili powder, cumin, cilantro, salt & pepper.
STEP THREE: Bring to a boil, then cover the skillet, and reduce the heat to medium-low. Simmer for 20 minutes or until the pasta is tender.
STEP FOUR: Remove the lid, top with the grated cheese, then cover again for a couple more minutes until the cheese is gooey and melted. Ladle into big bowls with a side of your favorite bread or crackers.
Tips for Success
- Don’t overcook the pasta – as soon as it reaches al dente, turn off the stove and cover the skillet – the macaroni will continue to cook to the perfect texture.
- Black beans can be substituted for the kidney beans, or you can just leave them out altogether.
- We love to top ours with diced green onions!
- Yes, you can make this in a crock pot! Toss all the ingredients (minus the cheese) into the slow cooker. Add an extra 8 ounces of sauce or water to the recipe and set on low for 6-8 hours. Add in the cheese and allow it to melt before serving.
What Kind of Cheese Goes Best with Chili Mac & Cheese?
The perfect cheese for chili mac must meet two requirements: 1) It must melt creamy smooth, and 2) It must complement the southwest flavors in the chili. That being said, the best option is the shredded Mexican blend we’re using in this recipe. It’s an easy winner! Classic cheddar (mild or sharp), with its distinctive taste, also adds nicely to the complex flavor profile. Monterey Jack and Pepper Jack both have a beautiful, melty texture, with Monterey Jack adding a subtle sweetness and Pepper Jack amping up the spice! Colby and Cotija would make great options as well!
Can You Freeze Chili Mac Skillet Dinner?
You bet! Chili Mac leftovers will easily last in the fridge for up to 3 days, but you can also freeze the leftovers, because this recipe is sauce-heavy. Simply seal it in an airtight container, then double wrap in foil. This will keep it free from freezer burn for up to 3 months. Defrost overnight in the refrigerator before reheating in the microwave. Sprinkle with a bit of extra cheese and gobble it up!
Other Choice Chili Recipes
- Crock Pot Chili
- White Chicken Chili
- Chili con Carne
- Slow Cooker Pumpkin Chili
- Jalapeno Popper Chicken Chili
- Easy Three Bean Turkey Chili
*This post originally posted on 09/04/2016.
Equipment
Ingredients
- 1 pound extra lean ground beef
- 1 large yellow onion peeled and diced
- 2 cloves garlic minced
- 1 small red bell pepper cored and chopped
- 15 ounces canned red kidney beans rinsed and drained
- 8 ounces tomato sauce
- 2 medium tomatoes cored and chopped
- ½ cup elbow macaroni pasta
- ½ cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1 teaspoon salt
- Black pepper to taste
- 1 cup Mexican blend cheese shredded
- Fresh parsley chopped, for garnish
Instructions
- Place a large, deep-sided skillet over medium heat. Add the ground beef and cook until it's mostly cooked, breaking up the meat as you go.
- Add the onions, bell pepper, and garlic, and stir everything together. Cook for another 5 minutes until the onions are translucent and the beef is completely browned.
- Add in the kidney beans, tomato sauce, tomatoes, macaroni, water, chili powder, cumin, cilantro, salt, and pepper. Stir to combine. Bring to a boil, cover the skillet, and reduce the heat to medium-low. Simmer for 20 min or until the pasta is tender.
- Uncover the pan and sprinkle cheese all over the top. Recover and cook for 2-3 minutes until the cheese is melted. Uncover and sprinkle with chopped parsley before serving warm.
Mich says
Hi! Am I reading the recipe correctly when it says to add 1/2 a cup of pasta? It looks more like 1/2 a pound, but I need to be sure! Thank you.
Sylvia says
Thank you for this recipe! It was really delicious and easy to make, I had leftover sundried tomato paste so I popped it in ans it gave it a real boost. Will definitely make this again in the future!
Julie @Real Housemoms says
Adding the sun dried tomato paste sounds AMAZING! I’m definitely trying it!