Skillet Cheesy Chili Mac with Ground Beef
One-pan chili mac combines seasoned ground beef, elbow pasta, and melted Mexican cheese blend for a comforting weeknight dinner. Warm spices (chili powder, cumin, red pepper flakes) layer into tomato sauce while pasta cooks directly in the skillet, absorbing all the flavors. The cheese topping melts into creamy richness. Serve hot to families or casual gatherings looking for simple, satisfying comfort food. This version cooks everything together in one skillet, eliminating pasta-cooking cleanup.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 3 clove garlic, minced
- 1 tablespoon brown sugar
- 1 pound lean ground beef
- 2 cup water
- 1 15-oz can tomato saucetomato paste + water3 tablespoon paste + 1.5 cup watertomato base
more concentrated flavor, adds cooking time
Full guide → - 8 oz elbow macaroniditalini or small shells1:1pasta shape
holds sauce differently
- 2 cup shredded Mexican cheese blend
Instructions
- 1
Heat oil in a 12-inch nonstick skillet over medium heat until shimmering.
- 2
Add onion, chili powder, cumin, red pepper flakes, and salt. Cook, stirring frequently, until onion softens.
- 3
Add garlic and brown sugar. Cook until fragrant.
- 4
Add ground beef and cook until no longer pink.
- 5
Add water and tomato sauce. Stir to combine.
- 6
Add pasta and stir to combine. Cover and increase heat to medium-high.
- 7
Cook, stirring frequently, until pasta is al dente, about 12-13 minutes.
- 8
Turn off heat. Add 1 cup cheese and stir to combine. Season with salt and pepper.
- 9
Sprinkle remaining cheese over top. Cover and let stand until cheese melts.
Tips
Stir pasta frequently to prevent sticking to the skillet bottom. The pasta absorbs sauce as it cooks, creating creamier results than boiling separately.
Reserve a handful of cheese to sprinkle on top after melting the first addition. It creates appealing color contrast and prevents over-melting the bottom layer.
Don't skip the 2-minute rest. Carryover heat melts cheese evenly without scorching the pasta underneath.
Good to Know
Cover and refrigerate up to 4 days. Reheat on stovetop over medium heat with a splash of water to restore moisture.
Prepare and cook through step 6, cool completely, then refrigerate up to 2 days. Add cheese and finish when reheating.
Serve immediately while cheese is melted and pasta is hot. Pair with cornbread, green salad, or pickled vegetables.
Common Mistakes
Do not skip stirring to avoid pasta clumping and sticking to the skillet.
Do not add all cheese at once to avoid uneven melting and potential scorching on the bottom.
Substitutions
holds sauce differently
more concentrated flavor, adds cooking time
Full guide →FAQ
Can I use a different pasta shape?
Yes. Small pasta like ditalini, small shells, or fusilli works well. Avoid long pasta (spaghetti) that's difficult to mix in a skillet. Cooking time may vary slightly depending on shape.
What if my skillet doesn't have a lid?
Cover with aluminum foil. The cover traps steam and cooks the pasta faster. Without a cover, increase cooking time by 2-3 minutes and watch closely to prevent sticking.
How long can I keep leftovers?
Refrigerate in an airtight container up to 4 days. Freezing not recommended due to pasta texture degradation. Reheat gently on the stovetop, adding water to restore creamy consistency.