Cheesy Chili Mac Skillet

Servings: 4–6 people
Calories: ~600 per serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Custom Time: 5 minutes (resting)
Total Time: 40 minutes

Ingredients:

• 1 lb (450 g) ground beef

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 tsp chili powder

• ½ tsp smoked paprika

• Salt and pepper, to taste

• 2 cups elbow macaroni (uncooked)

• 2 ½ cups beef broth

• 1 (15 oz) can diced tomatoes (optional: with green chilies)

• 1 (15 oz) can kidney or black beans, drained and rinsed

• 2 cups shredded cheddar cheese (divided)

• 1 cup shredded Monterey Jack cheese

• 2 tbsp butter

• Optional garnish: sour cream, chopped green onions, or jalapeño slices

Instructions:

1. Cook the Beef:
   In a large skillet over medium-high heat, cook ground beef with diced onion until browned. Drain excess fat.
   Add garlic, chili powder, smoked paprika, salt, and pepper; cook 1 minute until fragrant.

2. Add Pasta and Liquids:
   Stir in uncooked macaroni, beef broth, diced tomatoes, and beans. Mix well.

3. Simmer:
   Bring to a boil, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until macaroni is tender and most of the liquid is absorbed.

4. Add Cheese and Butter:
   Turn off the heat. Stir in 1 ½ cups cheddar, Monterey Jack, and butter until melted and creamy.

5. Serve:
   Sprinkle remaining cheddar on top, garnish with sour cream, green onions, or jalapeños if desired. Serve hot straight from the skillet.