Cheesy Chili Mac Skillet with Elbow Pasta

• 8 oz elbow pasta
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Green onions, chopped for garnish

Steps

1. 1 Cook elbow pasta according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent.
3. 3 Add garlic, chili powder, and smoked paprika; cook for 1 minute.
4. 4 Stir in kidney beans and diced tomatoes; simmer for 5 minutes.
5. 5 Add cooked pasta to the skillet, pour in milk, and stir to combine.
6. 6 Reduce heat to low, stir in cheddar cheese until melted and sauce is creamy.
7. 7 Season with salt and pepper to taste.
8. 8 Garnish with chopped green onions before serving.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add ground beef or turkey for a heartier meal.
• Stir in some diced bell peppers for extra crunch.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute elbow pasta with gluten-free pasta for gluten-free diners.

Pairings

• Cornbread
• Garlic bread

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper.
• Feel free to use any cheese blend you prefer for a unique flavor profile.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to maintain creaminess.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring in a splash of milk.

Serving Suggestions

• Pairs well with a side salad.
• Serve with warm, crusty bread on the side.

FAQ