Skillet Chili Mac
Get ready to dig into the ultimate comfort food with this one-pot Skillet Chili Mac! Combining the hearty flavors of a classic chili with the cheesy, satisfying bite of macaroni, this recipe is a weeknight dinner winner. Start by browning seasoned ground beef with aromatic onions and garlic, then simmer it all together with diced tomatoes, beef broth, and a medley of bold spices like chili powder and cumin. The uncooked macaroni cooks directly in the flavorful sauce, soaking up every drop, while melted cheddar cheese tops it all off for creamy perfection. Ready in just 35 minutes and made entirely in one skillet, this dish is perfect for busy families who crave bold flavors and dislike endless cleanup. Serve it hot, garnished with fresh green onions for a touch of brightness, and watch it disappear from the table! Keywords: Skillet Chili Mac, one-pot dinner, quick and easy chili mac, cheesy pasta skillet, comfort food recipe.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces diced tomatoes, canned (with juices)
- 8 ounces tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
- 1.5 cups cheddar cheese, shredded
- 0.25 cup green onions, sliced (optional garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the diced onion and minced garlic. Cook until the onion is softened, about 3-4 minutes.
Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the beef and onion mixture with the seasonings.
Add the canned diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine and bring the mixture to a simmer.
Stir in the uncooked elbow macaroni, ensuring the pasta is fully submerged in the liquid.
Cover the skillet and reduce the heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until the macaroni is tender and has absorbed most of the liquid.
Remove the skillet from heat and sprinkle the shredded cheddar cheese evenly over the top of the dish.
Place the lid back on the skillet for 2-3 minutes, allowing the cheese to melt over the chili mac.
Garnish with sliced green onions if desired and serve hot.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
