Homemade Cheesy Chili Mac Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
516 kcal
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Course
Main Course
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Cuisine
American
Homemade Cheesy Chili Mac Skillet
Description
The Homemade Cheesy Chili Mac Skillet combines lean ground beef sautéed with onions and garlic, cooked with chili-spiced diced tomatoes, kidney beans, ketchup, beef broth, and a blend of warming spices like chili powder, paprika, oregano, and cumin. Uncooked elbow macaroni is stirred in to cook gradually in the seasoned broth.
Once the pasta is tender, Velveeta cheese is stirred in and melted to give a smooth and creamy texture to the dish. Additional shredded aged cheddar cheese can be added on top for extra sharpness and depth, making this a filling and comforting one-pot meal.
Topped with chopped green onions and parsley for freshness, this chili mac pairs well with simple sides or enjoyed alone. It's a practical dish to feed a crowd or for easy weeknight cooking with familiar pantry ingredients.
The included note suggests using a homemade chili mix as a substitute for the individual spices to maintain consistent seasoning easily.
Ingredients
- 1 pound ground beef lean
- 1 cup white onion diced
- 1 tablespoon garlic diced
- 1 diced tomatoes petite 540 ml can, chili flavored preferred
- 1 Kidney Beans 15 oz can, rinsed and drained
- 1/2 cup ketchup
- 4 cups beef broth
- 1 tablespoon chili powder or to taste
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- 3 cups elbow macaroni one 454 gram box, dry
- 1 cup Velveeta cheese cubed
- 1-2 cups cheddar cheese optional, shredded, aged (old
- green onion to top
- parsley to top
Instructions
- In a large lidded skillet OR large lidded pot, fry the ground beef and onion until the beef is no longer pink and the onions are soft and translucent.
- Drain the fat then sautee the garlic for two minutes.
- Stir in the tomatoes, beans, ketchup, broth and spices. You can also use 2 tbsp of my homemade chili mix instead.
- Once those are incorporated, stir in the dry macaroni. Cover with a lid and simmer on low for 10 minutes, stirring every once in a while to make sure the macaroni doesn't stick.
- Once the noodles are al dente and the liquid has mostly evaporated, remove from the heat and stir in the Velveeta. Cover again for 5 minutes to let the cheese melt.
- Stir the now melted cheese throughout the pasta and serve topped with cheese, green onions or parsley.
Notes
- Substitute the spice blend with 2 tablespoons of homemade chili mix for simplified seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 38g | 76% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 83mg | 28% |
| Sodium | 1984mg | 83% |
| Potassium | 768mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 415mg | 42% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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