We LOVE a good chili mac in Chez Jacobsen! This hearty, stick-to-your-ribs chili mac has become one of our favorite weeknight dinners, and there's a real reason why: one pan makes this a breeze for the old man to make, and I only have one pot to wash. When your dinner rotation includes a recipe simple enough for your husband to handle solo AND it tastes like something Grandma would've simmered on a Sunday, you hang onto it forever!

This one lives in heavy rotation at our house - cheesy, beefy, a little spicy, and done before you've even finished setting the table.

Why You'll Love This Chili Mac

• One skillet, one dinner, one dish to wash - the whole meal
• Ready in about 35 minutes start to finish
• Built entirely from pantry staples - no special trip to the store
• Easy enough that it's officially "Johnny-proof" (a high bar in our house)
• Reheats beautifully, so leftovers are basically a gift to future-you

What You'll Need

• Measuring cups and spoons
• Cutting board
• Knife
• Large skillet
• Spatula or meat chopper
• Large spoon

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 onion, chopped
• 1 lb ground beef
• 14.5 oz can petite diced tomatoes, drained
• 14 oz can red kidney beans, drained
• 3 cups beef broth
• 8 oz elbow macaroni, uncooked
• 2 cups Monterey Jack cheese, shredded
• 1.25 oz packet chili seasoning
• Fresh parsley, for garnish

Directions

Heat the oil in a large skillet over high heat. Add the garlic and onion and cook for 3 minutes, stirring often, until fragrant.

Add the ground beef and cook until no longer pink, breaking it apart with your spatula or meat chopper as it browns.

Stir in the diced tomatoes, kidney beans, beef broth, elbow macaroni, and chili seasoning. Turn the heat down to medium.

Cover and simmer for 15 minutes, until the noodles are cooked to your liking. Turn off the heat, stir in half the cheese, then top with the remaining cheese. Cover again and let it sit a few minutes so the cheese melts.

Chop the parsley and sprinkle over the top. Serve and enjoy!

Tara's Tips

• A good heavy-bottomed skillet makes all the difference here - this is the one I reach for every time.
• A meat chopper tool takes all the guesswork out of breaking up the ground beef evenly.
• Keep a couple extra packets of chili seasoning in your pantry - this recipe practically begs to be made again next week!

Yield: 4

One Skillet Cheesy Chili Mac

No Ratings

Print

This easy chili mac recipe is the ultimate one pot chili mac and cheese for busy weeknights! 

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 onion, chopped
• 1 lb ground beef
• 14.5 oz can petite diced tomatoes, drained
• 14 oz can red kidney beans, drained
• 3 cups beef broth
• 8 oz elbow pasta noodles, uncooked
• 2 cups Monterey Jack cheese, shredded
• 1.25 oz packet chili seasoning
• Fresh parsley to garnish

Instructions

1. Heat the oil in a large skillet over high heat. Add the garlic and onion, and cook for 3 minutes, stirring often.
2. Add the ground beef and cook until no longer pink, breaking the meat apart as it cooks.
3. Stir in everything except the cheese and turn the heat down to medium.
4. Cover, and simmer for 15 minutes until the noodles are to your liking. Turn the heat off, then stir in half the cheese, and top with the remaining cheese. Cover and allow it to set for just a few minutes so the cheese will melt.
5. Chop the parsley and sprinkle over the dish, then serve and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1087Total Fat: 63gSaturated Fat: 32gUnsaturated Fat: 31gCholesterol: 212mgSodium: 4454mgCarbohydrates: 49gFiber: 10gSugar: 5gProtein: 77g

Serving Suggestions

Round this out with a Crispy Parmesan Breaded Tortellini Bites, a simple side salad, or some garlic bread for scooping up the cheesy bits.

Storage

Leftovers keep in the fridge for 3-4 days in an airtight container. To freeze, cool completely and store for up to 3 months. Reheat on the stovetop with a splash of beef broth to loosen things back up.

Stick-to-your-ribs, one pan, minimal fuss - this is Sparkle Without the Splurge dinner energy at its finest.