There’s something so comforting about a one-pot meal that combines pasta, chili, and melty cheese all in one skillet. This Chili Mac Skillet Recipe brings cozy vibes and hearty satisfaction to any dinner table, making it a go-to when you want warm, easy, and delicious all at once.
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Why You'll Love This Recipe
I honestly love this Chili Mac Skillet Recipe because it feels like a hug in a bowl — it’s rich, saucy, and cheesy but also packed with protein and fiber. It's the kind of meal I keep coming back to when I want something satisfying that doesn’t keep me glued to the stove for hours.
- All-in-One Pot: You cook everything right in one Dutch oven, which means less cleanup and less fuss in the kitchen.
- Flavor Packed: With chili powder, smoked paprika, and a hint of liquid smoke, it’s bold but balanced — comforting without being overwhelmed by spice.
- Perfectly Cheesy: Cream cheese and sharp cheddar create a smooth, creamy sauce that melts between each noodle.
- Super Customizable: You can easily swap ground beef for turkey, add veggies, or turn up the heat however you like.
Ingredients & Why They Work
This Chili Mac Skillet Recipe relies on ingredients that marry together beautifully — the acidity of the tomatoes, the spice of the chili powder, and the creaminess of the cheeses all complement each other while the kidney beans add some hearty texture and fiber. Here’s a quick breakdown:
- Olive oil: A light oil to sauté onions and brown the meat without overpowering flavors.
- Yellow onion: Adds sweetness and a foundational savory aroma.
- Lean ground beef: The main protein, it browns nicely and absorbs the spices well.
- Red bell pepper: Optional, but it adds a touch of freshness and crunch.
- Garlic cloves: A must for depth and that warm garlic punch we all love.
- Chili powder, smoked paprika, ground cumin: The spice trio that defines the chili flavor — smoky, earthy, and a little sweet.
- Salt and pepper: Essential for balancing and seasoning.
- Dried oregano and ground mustard: Little notes that round out the chili spices.
- Crushed tomatoes & fire roasted diced tomatoes: A combination that adds body and a smoky tang.
- Kidney beans: Adds substance and a creamy bite without needing extra meat.
- Brown sugar: A subtle sweetness to balance acidity from tomatoes.
- Mesquite liquid smoke (optional): Elevates smoky flavor — I use it sparingly but it really enhances depth.
- Reduced sodium chicken broth: Keeps it flavorful without making it too salty or heavy.
- Uncooked elbow macaroni: The classic pasta that holds sauce well and softens to a perfect texture.
- Cream cheese: Adds that silky creaminess that makes the sauce so indulgent.
- Sharp cheddar cheese: Freshly shredded gives the best melt and sharp tang.
- Fresh parsley: For a pop of color and freshness at the end — don’t skip it if you want that little bright finish!
Make It Your Way
One of my favorite things about this Chili Mac Skillet Recipe is how easy it is to tweak based on what you have or your mood. I like to throw in extra vegetables for more crunch, or swap beef for ground turkey to lighten it up a bit. Play with the spice level too — I’m all for a dash of cayenne or a few dashes of hot sauce to wake it up.
- Variation: Try adding corn or black beans for more color and texture — one time, I even stirred in some chopped spinach at the end for extra greens. It’s a great way to sneak in veggies without losing that cozy chili mac vibe!
- Dietary swap: Use ground turkey or chicken instead of beef if you prefer a leaner option.
- Make it vegetarian: Skip the meat and add extra beans, maybe some sautéed mushrooms, to keep it hearty and meaty in texture.
Step-by-Step: How I Make Chili Mac Skillet Recipe
Step 1: Sauté the aromatics and brown the beef
Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering. Toss in the diced onion and cook for about 3 minutes until it starts to soften and smell sweet. Add the ground beef, breaking it up as you go, and cook until it’s browned all over — no pink bits left. If you’re adding chopped red bell pepper, throw it in now along with minced garlic, then sauté everything together for about a minute so the garlic doesn’t burn but releases its fragrance.
Step 2: Spice it up and add the tomatoes
Now sprinkle on all those wonderful spices — chili powder, smoked paprika, cumin, salt, pepper, oregano, and mustard powder. Stir everything well so the meat is evenly coated with the spice blend. Pour in your crushed tomatoes, fire roasted diced tomatoes (juice and all), drained kidney beans, brown sugar, and optional mesquite liquid smoke. Pour the chicken broth over everything. Give it a good stir and cover the pot.
Step 3: Add the pasta and simmer carefully
Bring the mixture to a gentle simmer, then stir in the uncooked elbow macaroni. Cover again and let it simmer over medium-low heat for 5 minutes, stirring often and making sure to replace the lid each time — this prevents the pasta from sticking or burning on the bottom.
After 5 minutes, take the lid off and continue simmering for a few more minutes, stirring frequently and checking the pasta often so it reaches a perfect al dente texture — you don’t want mushy noodles here, trust me!
Step 4: Stir in cheeses off the heat
Once the pasta is just right, turn off the heat but keep the pot on the burner. Stir in cubes of cream cheese, mixing gently until it melts into a silky sauce. Then add 1 ½ cups of shredded cheddar in handfuls, stirring as you go until melted and smooth. Taste now and adjust salt, pepper, or even add some cayenne or hot sauce if you want a punch.
Step 5: Bake for that melty cheese finish
Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Transfer your Dutch oven (or if your pot isn’t oven-safe, switch to a baking dish) to a preheated 400°F oven. Bake uncovered for about 5 minutes or until the cheese bubbles and melts into golden, gooey goodness. A quick flash under the broiler also works — just watch it carefully so it doesn’t burn.
Finish with a sprinkle of chopped fresh parsley and serve immediately. The combination of textures — cheesy crust, saucy pasta, tender meat, and beans — makes every bite a winner.
Top Tip
From my experience making this Chili Mac Skillet Recipe, timing and stirring are key! Make sure you don’t skip those frequent stirs while the pasta cooks — it keeps the noodles from sticking and makes for an even, creamy sauce.
- Watch the pasta: I always taste pasta at the 8-minute mark to catch it right at al dente since leftover cooking happens off heat.
- Use cream cheese soft and cubed: It melts faster and blends smoothly — I learned the hard way when cold cream cheese chunks made lumps.
- Don’t skip the cheese topping: Baking it briefly creates a luscious golden crust that takes this dish from good to absolutely crave-worthy.
- Adjust seasoning last: Adding salt and pepper after cheeses melt helps balance out flavors perfectly every time.
How to Serve Chili Mac Skillet Recipe
Garnishes
I like topping my Chili Mac with fresh parsley because it brightens up the heavy, cheesy richness. Sometimes I add a dollop of sour cream or a few slices of jalapeño for a cooling contrast and some heat. A squeeze of fresh lime juice can also add an unexpected zesty twist if you're feeling adventurous.
Side Dishes
Since this skillet is pretty hearty on its own, I usually keep sides simple—maybe a crisp green salad with a light vinaigrette or some roasted veggies. Cornbread or garlic bread also work beautifully if you want to soak up every last bit of that cheesy chili sauce.
Creative Ways to Present
For gatherings, I’ve served Chili Mac in individual ramekins with the cheese melted under the broiler for a bubbling, bubbly top. It feels festive and helps portion control for a crowd. Another fun idea is to serve it in hollowed-out bell peppers — it adds color, extra flavor, and doubles as an edible bowl.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I find the flavors even deepen overnight! Just give it a good stir before reheating since the sauce might thicken as it chills.
Freezing
I’ve frozen Chili Mac before with decent results. It’s best to freeze it without the baked cheese topping to maintain texture after thawing. Defrost overnight in the fridge then reheat gently on the stovetop with a splash of broth or water to bring it back to creamy life.
Reheating
For reheating, I prefer warming it up on the stove over medium-low heat, stirring frequently to prevent sticking. If it looks thick, add a little broth or water to loosen it up. Microwaving works fine too, but heat in short bursts and stir in between to keep the sauce smooth.
Frequently Asked Questions:
Absolutely! Just skip the ground beef and add extra beans like black beans or pinto beans. You can also toss in sautéed mushrooms or zucchini to keep the dish hearty.
Pre-shredded cheddar works in a pinch, but freshly shredded cheese melts better and gives a creamier texture. If you must, grate a block of cheese yourself for better results than bagged shredded.
Yes, you can prepare the chili portion a day ahead without the pasta to keep it fresh. Add pasta and cheese the day of serving and proceed with cooking as directed for best texture.
It’s moderately spicy thanks to chili powder and paprika, but not overpowering. You can always adjust heat with more cayenne or hot sauce as you like during the seasoning step after cheese melts.
Final Thoughts
Whenever I make this Chili Mac Skillet Recipe, it reminds me why simple, hearty meals will always be some of the best. It’s forgiving, easy to pull together, and feeds a hungry crowd with minimal effort. Give it a go—you’ll have a new weeknight favorite that feels like a warm hug after a long day.
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Chili Mac Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty and comforting Chili Mac recipe combines ground beef, kidney beans, tomatoes, and elbow macaroni in a flavorful chili-spiced sauce, topped with melted sharp cheddar cheese. It's a one-pot meal perfect for a quick and satisfying dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
Spices and Seasonings
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
Tomatoes and Beans
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
Broth and Pasta
- 3 ½ cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Cheese and Garnish
- 2 oz. block cream cheese, cubed, very soft
- 2 ½ cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for the final cheese melt step.
- Sauté aromatics and meat: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the chopped red bell pepper, minced garlic, and all the seasonings; sauté for 1 more minute to release the flavors.
- Add tomatoes, beans, and liquids: Stir in the crushed tomatoes, fire roasted diced tomatoes (with juices), kidney beans, brown sugar, and mesquite liquid smoke if using. Pour in the reduced sodium chicken broth.
- Simmer with pasta: Cover the pot and bring the mixture to a simmer. Add the uncooked elbow macaroni, cover, and simmer for 5 minutes. Stir frequently and replace the lid to prevent the pasta from burning on the bottom. After 5 minutes, remove the lid and continue to simmer, stirring often, until the pasta is just al dente. Taste frequently to avoid overcooking.
- Incorporate cheeses: Turn off the stove but leave the pot on the burner. Stir in the soft cream cheese until melted and smooth. Gradually add 1 ½ cups of shredded sharp cheddar cheese, a handful at a time, stirring until melted. Adjust seasoning with additional salt, pepper, cayenne, or hot sauce if desired.
- Bake with cheese topping: Spread the remaining 1 cup of shredded cheddar cheese evenly over the top of the pasta. Place the Dutch oven uncovered in the preheated oven and bake for 5 minutes until the cheese melts and bubbles.
- Garnish and serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately while hot and cheesy.
Notes
- For a vegetarian version, substitute the ground beef with a plant-based meat substitute or extra beans and vegetable broth.
- If you don’t have mesquite liquid smoke, you can omit it; it adds a smoky depth but is not essential.
- Be sure to stir the pasta frequently while simmering to prevent sticking and burning at the bottom of the pot.
- You can use mild or medium cheddar cheese according to your taste preference.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
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