Save A comforting one-pan meal combining the flavors of a cheeseburger and classic chili mac, all topped with melted cheese. Budget-friendly, hearty, and perfect for busy weeknights.
I first tried combining cheeseburger and chili mac on a hectic weeknight and was amazed how fast it came together. The melted cheddar bubbling on top sold everyone in my house, and now this recipe appears in our regular dinner rotation.
Ingredients
- Ground beef: 1 lb (450 g), 80/20 preferred
- Yellow onion: 1 small, diced
- Red bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Elbow macaroni: 2 cups (200 g), uncooked
- Diced tomatoes: 1 (14.5 oz / 410 g) can, undrained
- Kidney beans: 1 (15 oz / 425 g) can, drained and rinsed
- Beef broth: 2 cups (475 ml)
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Yellow mustard: 1 tbsp
- Chili powder: 1 tsp
- Smoked paprika: 1/2 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp, or to taste
- Black pepper: 1/4 tsp
- Shredded cheddar cheese: 1 1/2 cups (170 g)
Instructions
- Brown the meat:
- In a large, deep skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon (about 4, 5 minutes). Drain excess fat if necessary.
- Sauté veggies:
- Add the diced onion, bell pepper, and garlic. Sauté for 2, 3 minutes until softened.
- Add flavorings:
- Stir in the tomato paste, Worcestershire sauce, and mustard. Mix well to coat the meat and vegetables.
- Season:
- Add the chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Combine main ingredients:
- Pour in the canned tomatoes (with juices), kidney beans, uncooked macaroni, and beef broth. Stir well and bring to a boil.
- Simmer:
- Reduce heat to a simmer. Cover and cook for 12, 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Finish with cheese:
- Remove the lid, sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for 2, 3 minutes, or until the cheese has melted.
- Serve:
- Serve hot, garnished with chopped parsley or sliced green onions if desired.
Save My kids call this "burger pasta night" and love helping sprinkle cheese on top. Sharing stories at the table while it bakes always creates a warm family moment.
Required Tools
Large deep skillet with lid, cutting board and knife, wooden spoon or spatula, measuring cups and spoons
Notes
For a spicier version, add cayenne pepper or jalapeño with the vegetables. You can substitute ground turkey or use plant-based crumbles for a lighter or vegetarian dish.
Nutritional Information
Per serving: 580 Calories, 25 g Total Fat, 53 g Carbohydrates, 35 g Protein
Save This one-pan dinner satisfies big appetites and is perfect for busy nights. Make extras to reheat for tomorrow's lunch!
Recipe FAQ
- → Can I use ground turkey instead of beef?
Yes, ground turkey works as a lighter alternative and can be substituted equally in the cooking process.
- → What type of cheese is best for melting on top?
Sharp cheddar cheese melts well and adds a rich, tangy flavor to this skillet dish.
- → How long should I cook the macaroni in the skillet?
Simmer the macaroni covered for 12 to 15 minutes until tender and most of the liquid is absorbed.
- → Can I add more spice to this dish?
To increase heat, add cayenne pepper or diced jalapeño along with the vegetables during sautéing.
- → What sides pair well with this skillet meal?
Garlic bread or a fresh side salad complement the savory flavors and complete the meal.