Ingredients
Scale
- 1 pound elbow macaroni or your favorite pasta shape
- 2 tablespoons olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef or ground turkey (substitute with plant-based ground meat for vegetarian)
- 1 (15-ounce) can kidney beans, drained and rinsed (optional but adds great texture)
- 1 (14-ounce) can diced tomatoes, with juices
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 cups sharp cheddar cheese, shredded (feel free to mix in Monterey Jack or Pepper Jack for extra kick)
- 1 cup whole milk or half-and-half (substitute with almond milk for dairy-free)
- 1/2 cup sour cream or Greek yogurt (optional, for extra creaminess)
- Freshly chopped green onions and cilantro, for garnish
- Jalapeño slices or crushed red pepper flakes (optional, for added heat)
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside. I like to reserve a little pasta water—about ½ cup—to help with the sauce later if needed.
- While the pasta cooks, heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and fragrant. This step always reminds me of the mornings in my grandmother’s kitchen, where the simple aroma of sautéed onions meant something delicious was on its way.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Increase the heat to medium-high and add the ground beef or turkey. Break it up with a wooden spoon and cook until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary—my family prefers leaner meat for this to keep it balanced.
- Stir in the kidney beans, diced tomatoes (with juices), tomato sauce, chili powder, cumin, smoked paprika, salt, and pepper. Reduce heat to medium-low and let the chili simmer gently while you prepare the cheese sauce, about 10 minutes. This slow simmer is where the flavors really deepen, and I often find myself sneaking a taste here and there.
- In a separate saucepan, warm the milk over low heat. Slowly add the shredded cheddar cheese, stirring constantly until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Stir in sour cream or Greek yogurt for extra creaminess, if using.
- Combine the cooked pasta with the chili mixture in the large skillet or a casserole dish. Pour the cheese sauce over the top and gently stir to combine everything evenly. The sight of those gooey, cheesy strands mixed with hearty chili always gets my family excited.
- Cook everything together on low heat for about 5 minutes, allowing the flavors to marry and the cheese to meld perfectly with the chili.
- Garnish with freshly chopped green onions, cilantro, and jalapeño slices or crushed red pepper flakes if you like a bit of heat.
- Serve immediately, and watch how quickly it disappears at the dinner table—this skillet recipe has never failed to bring smiles around here.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International