Skillet Chili Mac and Cheese

One skillet.

One dish.

One meal.

Onederful.

In my desperation to create another last-minute, no-trip-to-the-store meal, I once again turned to Pinterest. And I found this: 

Skillet Chili Mac and Cheese


I read it and thought... I can do that! Here's the breakdown.


What you need: 

1lb lean ground beef
1/2 medium onion, chopped
2 cloves garlic, minced
salt & pepper
1-15oz can petite diced tomatoes, slightly drained
1-6oz can tomato paste
1–15oz can kidney beans, drained & rinsed
4 cups low-sodium beef broth
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon dried cilantro
1/2 teaspoon salt
1/2 teaspoon dried oregano flakes
2 cups large elbow macaroni, dry
2 cups shredded 2% milk reduced-fat sharp cheddar cheese
Toppings; shredded cheese, green onions, parsley, crushed tortilla chips, hot sauce

What you do:

Cook over medium-high heat the ground beef, onion, and garlic, and season with salt and pepper. Once cooked, drain, then return to skillet.

Add tomatoes, tomato paste, kidney beans, beef broth, and spices. Bring to a boil, then add macaroni noodles and cover. Cook for 5-7 minutes, or until noodles are just barely al dente, stirring once. Don't overcook the noodles!

Once the noodles are cooked, add cheese and stir until smooth. Remove from heat and allow to rest for 10 minutes before serving.


Add whatever toppings you'd like, or put them out and let individuals top their own dishes!


My Experience:

We didn't have dried cilantro, and we could only find smoked paprika... but it was still really good.

Um... really there's just no need for words here. It was super delicious, super easy, super filling, and well, just... super.

Try it. For reals. Just do it.


PS You might want to double it... you're going to want leftovers. ;)