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Chili Mac and Cheese
Andrew Fowler

Skillet Chili Mac and Cheese

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp fine salt
  • 1 can crushed tomatoes 15 oz
  • 1 can kidney beans 15 oz, drained and rinsed
  • 2 cups low-sodium beef broth
  • 8 oz elbow macaroni
  • 6 oz medium cheddar cheese grated
  • 1/2 cup water reserved if needed

Method
 

  1. Brown beef and onion in deep skillet over medium-high 7 to 8 minutes, crumbling, to 160°F. Drain excess fat if present.
  2. Stir garlic, chili powder, cumin, and salt 30 seconds. Add tomatoes, beans, and broth; simmer.
  3. Add macaroni; cover and gently simmer 10 to 12 minutes, stirring every few minutes, until tender. Add reserved water 2 tablespoons at a time if drying before pasta cooked.
  4. If sauce still loose, simmer uncovered 2 minutes; remove from heat.
  5. Fold in cheddar until melted; stand 3 minutes.