I’ve got the warmest, coziest dinner recipe to share with you tonight – Skillet Chili Mac & Cheese.
With the 50s and lower set firmly in our sights for the next 5 months (or longer – SOB!) I thought now would be the perfect time to post a hearty supper recipe featuring ground beef, tomatoes, kidney beans, zesty spices, and elbow macaroni cooked together in one skillet. Quick, comforting, and, most important – easy to clean up!
Somewhere between spaghetti, macaroni & cheese, and chili, this dish is a total crowd pleaser.
Start the Skillet Chili Mac & Cheese by browning 1lb ground beef in a huge skillet – we’re talkin’ the biggest one you own – with 1/2 chopped onion, 2 minced garlic cloves, and a little salt & pepper. Cook until the beef is no longer pink, then drain and return everything to the skillet.
Next add 1-15oz can petite diced tomatoes that’s been slightly drained of its juices, and 6oz tomato paste, followed by 4 cups beef broth and 1 can kidney beans that has been drained & rinsed.
The tomato juices and broth will cook the pasta right in the skillet, instead of having to use a separate one to cook it in. Yet another reason why I absolutely adore these 1-skillet dishes!
Finally, add zee spices: 1 Tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon each paprika and dried cilantro, and 1/2 teaspoon each salt and dried oregano.
Bring the liquid to a boil, then stir in 2 cups large elbow macaroni.
Place a lid on top of the skillet then simmer for 5-7 minutes, or until the pasta is just barely al dente. It’s ok if it still has a little bite, as it will continue to cook a bit in the piping hot liquid.
Finally, stir in 2 cups shredded 2% milk reduced-fat sharp cheddar cheese, which is about 7oz, until smooth. I was hesitant to try this low-fat cheese, but it melted like a dream. I would have never known it wasn’t full-fat!
Let the skillet sit and thicken for 10 minutes, then scoop and serve with extra shredded cheese, if desired (I did,) crushed tortilla chips, or chopped green onions for a fresh bite.
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Skillet Chili Mac & Cheese
Description
Skillet Chili Mac & Cheese is cheesy, spicy, and comforting! It's the best of both worlds and it comes together in just one skillet!
Ingredients
- 1lb lean ground beef
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- salt & pepper
- 1-15oz can petite diced tomatoes, slightly drained
- 1-6oz can tomato paste
- 1–15oz can kidney beans, drained & rinsed
- 4 cups low-sodium beef broth
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano flakes
- 2 cups large elbow macaroni, dry
- 2 cups shredded 2% milk reduced-fat sharp cheddar cheese
- Toppings; shredded cheese, green onions, parsley, crushed tortilla chips, hot sauce
Directions
- Add ground beef, onion, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook beef until no longer pink. Drain then return to the skillet.
- Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add macaroni noodles and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.
Notes
Adapted from Babble.com
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Skillet Chili Mac & Cheese is PURE comfort food! I loved topping my bowlful with extra shredded cheese and chopped green onions, but a few crushed tortilla chips would have been divine on here too.
FYI – this recipe feeds an ARMY, so halve it if you’re only feeding a small crowd. :)
Have a great night!
We have made this several times and love it! Have you ever tried freezing it?? Wondering how it would be.
[…] other news, hurricane dinner last night was an awesome recipe from Iowa Girl Eats. Â Her Skillet Chili Mac and Cheese was to.die.for! Â The only thing was that I made in my Dutch oven not my skillet. Â Still came out […]
I have been making this recipe for 3 years, it is awesome and a great fall comfort meal my hubby loves it and when my kids come over for dinner they eat it up. I usually use kidney beans but have substituted chilibeans, or pinto beans if I have no kidney on hand, most of the time I have everything on hand :) thanks for a great recipe
That makes me so happy, Darlene. :) Glad you always find a way to make it work for ya! ;)
[…] Skillet Chili Mac adapted from Iowa Girl Eats […]
I just want to lyk, my husband and I make this on a very regular basis for dinner! It’s his favorite meal and his whole face lights up when I tell him were having Skillet Chili Mac! Haha. Because we love it, I wondered if it would freeze well? Have you ever tried it?
That is so awesome!! Unfortunately I think the macaroni might get soggy if you froze >> reheated the dish, BUT if you save a portion the next time you make the dish you could freeze it and have a little trial run before freezing an entire batch!
SO GOOD. Thank you! Going into the regular rotation. Easy and very healthy as I used very lean ground beef and Barilla Plus pasta. I am a registered dietitian in Eastern Iowa and just LOVE your posts. You do an awesome job of coming up with delicious yet healthy recipes :)
[…] Skillet Chili Mac & Cheese @ Iowa Girl Eats […]
This is a great recipe, my whole family ate it. Made some cornbread to go with it great one pot dinner! I will make this many many times. Even with my big eaters 3 grown boys and my daughter and I we still had left overs. Another great meal for leftover. The taste was so good and it was the perfect consistency!
Thank you!!
[…] Skillet Chili Mac And Cheese. I love this recipe from Iowa Girl Eats and have made it myself multiple times. It combines the best of both worlds- chili and Mac and cheese, is cooked right in your skillet, and is very easy to make! Kidney beans are added to cheese, noodles, and ground beef for a delicious combo. […]
[…] via Skillet Chili Mac & Cheese | Iowa Girl Eats. […]
I just discovered you! i’m an iowa girl by marriage. we just visited Ames for my husband’s hs reunion and to eat sweet corn. I loved this skillet food and will check out many more easy eats. i blog feast on fridays so will feature some of yours at: food for body and soul – welcomeheart.com after I’ve fed both. thanks!
Just made this! It was delicious. Didn’t do the beans (generally Texans don’t do beans in chili) and used some beef consomme as, I didn’t have enough beef broth. Also used tomatoes with green chilies and a fresh jalapeno-it had a little ‘kick’. …Topped with more cheese, green onions and chopped avocado. Thanks for sharing :-)
P.S.- Also loved the cobb salad you recently posted after your trip to the wine country.