Jump to RecipeRate Recipe

This post may contain affiliate links. Please read our disclosure policy.

Hey there, dear reader! I’ve got a fantastic, new skillet recipe for you all. Many of you are aware of my love for skillet recipes, as I have many, many of these one pot wonders in my archives (scroll to the bottom of this post to see a few of my favorites). This latest addition is wonderful. It’s sort of a mash up of two classic recipes, Chili and Macaroni and Cheese…all cooked in one simple skillet. It’s saucy, cheesy, the flavor is fantastic (not too spicy) and has a great, hearty texture.

Hope some of you get a chance to try it!

Let me show you how to make it happen!

1. Heat a large deep skillet up over medium high heat. Add 1 pound ground beef, 3 cloves of minced garlic, 1 chopped onion and 1 chopped bell pepper. Sprinkle with salt and pepper and cook, stirring occasionally until the meat is browned and the onions are translucent.

2. Add 2 (14.5 ounce) cans of Petite Diced Tomatoes (with the juice).

Add 2 (14.5 ounce) cans of beef broth…

1 (14 ounce) can of kidney beans (drained),

and 2 C elbow macaroni.

3. Add 2 t chili powder, 1 tsp smoked paprika, 1 1/2 tsp cumin, 1 tsp onion powder, 1 tsp oregano, 1/8 tsp sugar, 1/2 tsp pepper and 3/4 tsp salt.

Give it all a nice stir. Bring it to a simmer…

Cover and cook for 10-15 minutes…

or until the pasta has been cooked al-dente. (Almost all the way done, it should have a little bit of firmness to it).

Turn off the heat and sprinkle with 2 C sharp cheddar cheese. Give it a nice stir to combine.

Top the skillet with an additional 1 C cheese and a bit of chopped cilantro and green onion (optional, but really fabulous). Cover the pan and allow the pan to sit for several minutes allowing the cheese to melt.

That’s it! Serve and enjoy!

Here’s the handy printable!

Print
Skillet Chili Mac and Cheese (a fantastic 30 minute meal)

Total Time: 30 minutes

Yield: 6-8 servings

Ingredients

1 pound ground beef (I used 9% fat 91% lean)
3 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
salt and pepper
2 (14.5 ounce) cans Petite Diced Tomatoes
2 (14.5 ounce) cans beef broth
1 (14 ounce) can kidney beans, drained
2 C elbow macaroni
2 tsp chili powder
1 tsp smoked paprika
1 1/2 tsp cumin
1 tsp onion powder
1 tsp oregano
1/8 tsp sugar
1/2 tsp pepper
3/4 tsp salt
3 C sharp cheddar cheese, grated
fresh cilantro and green onion, chopped

Instructions

1. Heat a large deep skillet up over medium high heat. Add 1 pound ground beef, 3 cloves of minced garlic, 1 chopped onion and 1 chopped bell pepper. Sprinkle with salt and pepper and cook, stirring occasionally until the meat is browned and the onions are translucent.
2. Add 2 (14.5 ounce) cans of Petite Diced Tomatoes (with the juice). Add 2 (14.5 ounce) cans of beef broth, 1 (14 ounce) can of kidney beans (drained), and 2 C elbow macaroni.
3. Add 2 t chili powder, 1 tsp smoked paprika, 1 1/2 tsp cumin, 1 tsp onion powder, 1 tsp oregano, 1/8 tsp sugar, 1/2 tsp pepper and 3/4 tsp salt.
4. Give it all a nice stir. Bring it to a simmer. Cover and cook for 10-15 minutes or until the pasta has been cooked al-dente. (Almost all the way done, it should have a little bit of firmness to it).
Turn off the heat and sprinkle with 2 C sharp cheddar cheese. Give it a nice stir to combine.
Top the skillet with an additional 1 C cheese and a bit of chopped cilantro and green onion (optional, but really fabulous). Cover the pan and allow the pan to sit for several minutes allowing the cheese to melt.
That's it! Serve and enjoy!
https://jamiecooksitup.net/2018/03/skillet-chili-mac-and-cheese-a-fantastic-30-minute-meal/

Recipe adapted from Recipe Tin Eats

Looking for more great Skillet Recipes? Here are a few of my favorites!

Skillet Honey Lime Enchiladas 

Skillet Ground Beef Enchiladas 

Skillet Chicken Cordon Bleu Pasta

Skillet Herbed Chicken and Mushrooms 

 

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

More About Me

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

11 Comments

  1. In the ingredients listed, there is an ingredient missing. You need 1 (14 oz) can of kidney beans to be added.

    Reply

  2. In the ingredients listed for the Skillet Chili Mac and Cheese, there is an ingredient missing. You need 1 (14 oz) can of kidney beans to be added.

    Reply

  4. My kids really do not like kidney beans. Have you tried it with anything different like black or navy beans? And what do you think about using sausage instead of beef? Thanks and love all your recipes.

    Reply

  5. We enjoyed this so much. I had misgivings as I put in all the spices. My husband insisted we compliment you. Well done Jamie!

    Reply

  7. Made this again last night, doubled it because I have 6 kids that eat like lumberjacks…no leftovers. Definitenly their new favorite:)

    Reply