One Skillet Chili Mac Recipe

This easy chili mac recipe turns ground beef, kidney beans, fresh tomatoes, elbow macaroni, and plenty of melty cheese into a hearty one-skillet dinner in about 45 minutes. Cooking the pasta right in the chili lets it soak up all that seasoned tomato flavor, while shredded Mexican blend cheese creates the gooey finish my family loves.

Why You’ll Love This Chili Mac Recipe

This is the kind of hearty, low-fuss dinner that makes busy weeknights feel a whole lot easier.

• It keeps cleanup easy. The beef, veggies, pasta, and sauce all cook in the same skillet, so there’s no separate pot to wash.
• Most of the cooking time is hands-off. Once everything is in the pan, cover it and let it simmer while you tackle homework, pack lunches, or finally sit down for a minute.
• It’s a complete meal on its own. With plenty of beef, beans, pasta, and veggies, there’s no pressure to make a bunch of sides.
• It’s easy to make your own. Swap the type of beans, use your favorite melty cheese, or adjust the seasonings to suit your family.
• The leftovers are worth saving. This saucy chili mac reheats well for an easy lunch or another quick dinner.

Ingredients

Here’s what goes into this chili mac recipe and why each ingredient works so well:

Ground beef: Extra lean ground beef works best because everything cooks in one skillet without leaving the chili mac greasy.

Vegetables and beans: Onion, red bell pepper, and kidney beans make the dish hearty, while fresh tomatoes add texture and a brighter flavor than canned tomatoes alone. Tomato sauce brings everything together.

Pasta: Elbow macaroni is the classic choice, but another small, sturdy pasta with a similar cook time will also work.

Cheese: Shredded Mexican blend cheese melts beautifully over the top or this pasta.

Garlic and seasonings: Chili powder, cumin, cilantro, salt, and black pepper give the chili mac its warm, savory flavor.

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.
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!

How to Make Chili Mac

Here’s a quick look at how this easy skillet dinner comes together. You’ll find the exact measurements and full instructions in the recipe card below.

STEP ONE: Brown the ground beef in a deep-sided skillet. Add the onion, bell pepper, and garlic when only a little pink remains. The mixture is ready for the next step when the beef is fully cooked, the onion looks translucent, and the garlic smells amazing.

STEP TWO: Stir in the beans, tomato sauce, fresh tomatoes, macaroni, water, and seasonings. Mix well so the pasta is evenly coated and nestled down into the liquid.

STEP THREE: Look for steady bubbles across the skillet before covering it and lowering the heat. As the chili mac simmers, the pasta will become tender, and the thin tomato mixture will thicken into a hearty sauce.

STEP FOUR: Once the macaroni is al dente, sprinkle the cheese evenly over the top and cover the skillet again. It’s ready when the cheese looks completely melted, gooey, and impossible to resist! Garnish with parsley and serve warm.

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.

How to Store and Reheat Chili Mac

Leftover chili mac is a busy-day gift! Store it in an airtight container in the refrigerator for up to 3 days.

Thanks to all that saucy goodness, chili mac also freezes well without drying out. If you’re making a batch specifically for the freezer, cook the macaroni just shy of al dente so it doesn’t become too soft when reheated. Transfer the cooled chili mac to an airtight, freezer-safe container, double-wrap the container in foil to prevent freezer burn, and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

For a quick lunch, place the chili mac in a microwave-safe bowl with a splash of water, cover, and microwave in 60-second intervals, stirring between each one, until heated through.

For the best pasta texture, warm the chili mac in a skillet over medium-low heat with a splash of water, stirring often. Either way, a little fresh cheese on top makes those leftovers taste extra delicious!

What to Serve with Skillet Chili Mac

Chili mac is hearty enough to be a meal on its own, but a fresh side or warm bread rounds out dinner perfectly.

• A crisp green salad: Keep it simple with mixed greens, cucumbers, tomatoes, and a tangy Italian dressing to balance the rich chili mac.
• Vegetables: Parmesan roasted broccoli, green beans, or air fryer Brussels sprouts add something fresh without creating much extra work.
• Cornbread or biscuits: Sweet Honey Cornbread, Cheddar Bay Biscuits, or another buttery bread is perfect for scooping up every last bite.
• Crackers: Crumble them over the top for an easy, satisfying crunch.
• Homemade bread bowls: For an extra-cozy dinner, serve the chili mac inside warm Homemade Bread Bowls and prepare for plenty of WOWS!

*This post originally posted on 09/04/2016.