Chili Mac Skillet Recipe

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 pound lean ground beef
• 1 red bell pepper, chopped (optional)
• 4-6 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1 28 oz. can crushed tomatoes
• 1 15 oz. can fire roasted diced tomatoes, not drained
• 1 15 oz. can kidney beans, rinsed and drained
• 1 tablespoon brown sugar
• 1 teaspoon mesquite liquid smoke (optional)
• 3 1/2 cups reduced sodium chicken broth
• 12 ounces uncooked elbow macaroni
• 2 oz. block cream cheese, cubed, very soft
• 2 1/2 cups freshly shredded sharp cheddar cheese, divided
• Fresh parsley for garnish (optional)

Instructions

1. 1

   Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for the final cheese melt step.

2. 2

   Sauté aromatics and meat: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the chopped red bell pepper, minced garlic, and all the seasonings; sauté for 1 more minute to release the flavors.

3. 3

   Add tomatoes, beans, and liquids: Stir in the crushed tomatoes, fire roasted diced tomatoes (with juices), kidney beans, brown sugar, and mesquite liquid smoke if using. Pour in the reduced sodium chicken broth.

4. 4

   Simmer with pasta: Cover the pot and bring the mixture to a simmer. Add the uncooked elbow macaroni, cover, and simmer for 5 minutes. Stir frequently and replace the lid to prevent the pasta from burning on the bottom. After 5 minutes, remove the lid and continue to simmer, stirring often, until the pasta is just al dente. Taste frequently to avoid overcooking.

5. 5

   Incorporate cheeses: Turn off the stove but leave the pot on the burner. Stir in the soft cream cheese until melted and smooth. Gradually add 1 1/2 cups of shredded sharp cheddar cheese, a handful at a time, stirring until melted. Adjust seasoning with additional salt, pepper, cayenne, or hot sauce if desired.

6. 6

   Bake with cheese topping: Spread the remaining 1 cup of shredded cheddar cheese evenly over the top of the pasta. Place the Dutch oven uncovered in the preheated oven and bake for 5 minutes until the cheese melts and bubbles.

7. 7

   Garnish and serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately while hot and cheesy.