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To make this tasty dish, you need: - 8 ounces elbow macaroni - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 can (15 ounces) black beans, rinsed and drained - 1 can (15 ounces) diced tomatoes with green chilies - 1 can (15 ounces) chili beans in sauce - 1 cup vegetable broth - 2 cups shredded cheddar cheese These ingredients create a rich, creamy meal that is both filling and fun. For flavor, I recommend: - 1 teaspoon chili powder - 1 teaspoon cumin - ½ teaspoon paprika - Salt and pepper to taste These spices add warmth and depth to your cheesy chili mac. Adjust them based on your taste. To finish your dish, consider adding: - Fresh cilantro, chopped This adds a bright touch to the meal. You can also use sour cream or avocado for extra creaminess. Start by picking a large skillet. Pour in one tablespoon of olive oil and heat it over medium heat. The oil will help cook the veggies well. Next, add one diced medium onion and one diced bell pepper. Sauté these for about 3-4 minutes. You want them to soften and turn clear. After the onion and pepper are soft, add two minced garlic cloves. Cook this mix for just one more minute. The garlic will add a nice smell to your dish. Now your base is ready for the next steps. Add 8 ounces of elbow macaroni to the skillet. Then, mix in one can of black beans, one can of diced tomatoes with green chilies, and one can of chili beans in sauce. Pour in one cup of vegetable broth. This will make everything tasty and help the pasta cook. Season the mixture with one teaspoon of chili powder, one teaspoon of cumin, and half a teaspoon of paprika. Don't forget to add salt and pepper to taste. Stir everything together until it looks mixed well. Bring the mixture to a boil, then turn down the heat to low. Cover the skillet and let it simmer for 10-12 minutes. Stir it now and then. You want the macaroni cooked and most of the liquid gone. Once done, take it off the heat and stir in two cups of shredded cheddar cheese. When the cheese is melted, it’s ready to serve. You can add fresh chopped cilantro on top for extra flavor if you like. Enjoy your meal! To make your chili mac creamy, add cheese at the end. Stir it in while the dish is hot. The heat will melt it perfectly. If you want extra creaminess, try adding a splash of milk or cream. This small addition can elevate your dish. Always keep stirring until the cheese is fully melted. This ensures every bite is rich and smooth. If you like it spicy, add more chili powder or diced jalapeños. For milder flavors, skip the spicy ingredients. You can also use mild chili beans. Taste as you cook, and adjust the spices to your liking. This way, everyone can enjoy their perfect bowl of chili mac. You can make this dish ahead of time. Just store it in an airtight container. When you are ready to eat, reheat it on low heat. Stir in a little broth or water to bring back the creaminess. This keeps it moist and tasty. You can enjoy delicious chili mac anytime! {{image_2}} You can easily make this dish vegetarian. Just skip the chili beans if they contain meat. Use vegetable broth to keep it plant-based. For a vegan twist, swap the cheddar cheese for a plant-based cheese. Nutritional yeast also works well to add cheesy flavor. Add more veggies like zucchini or spinach for extra nutrients. If you want to boost protein, add cooked ground beef, turkey, or sausage. These meats pair well with the chili flavors. For a vegetarian option, try black lentils or tofu. They soak up the spices and add a nice texture. You can also toss in cooked chicken for a heartier dish. To make this dish gluten-free, choose gluten-free elbow macaroni. There are many great brands available now. You can also use quinoa or brown rice instead of pasta. These options give a different taste but still taste great with the chili mix. Just adjust cooking times as needed to ensure everything cooks well. Store any leftovers in an airtight container. Let the dish cool first to room temperature. Keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you track freshness. If you have room, divide it into smaller portions. This will make it easier to grab a meal later. You can freeze Cheesy Chili Mac for later use. First, let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space at the top for expansion. You can also use freezer bags. Remove as much air as possible to prevent freezer burn. It stays good in the freezer for up to three months. When you’re ready to enjoy it again, thaw the dish overnight in the fridge. You can reheat it on the stove or in the microwave. If using the stove, add a splash of vegetable broth to keep it moist. Heat it over medium-low heat, stirring often. If using the microwave, heat it in short bursts. Stir in between to avoid hot spots. Enjoy your flavorful dish just like the first time! Yes, you can use other pasta types. Shells, penne, or rotini work well too. Just keep the cooking time similar. Adjust it based on the pasta you choose. Make sure the pasta cooks well in the sauce. This dish lasts about three to four days in the fridge. Store it in an airtight container. The flavors will blend nicely as it sits. Reheat it on the stove or in the microwave. You can make this dish ahead of time. Cook it fully and cool it down. Store it in the fridge. When ready to serve, just reheat it. It tastes great even after sitting a bit! Cheesy chili mac skillet combines comfort with flavor. We covered the right ingredients, seasonings, and optional garnishes for this dish. You learned how to prep your skillet and cook the veggies perfectly. Tips for creaminess and spice adjustments will enhance your meal. Variations, including vegetarian and gluten-free options, offer something for everyone. Proper storage and reheating keep leftovers fresh and tasty. Now, you have all the tools needed to make this dish your own. Enjoy your cooking adventure!

Cheesy Chili Mac Skillet One Pot

Savor the flavors of our Cheesy Chili Mac Skillet One Pot recipe! This quick and easy dish combines elbow macaroni, black beans, and zesty tomatoes, all topped with melted cheddar cheese for a creamy finish. Perfect for busy weeknights, it’s a meal the whole family will love. Discover the full recipe and make dinner effortless and delicious tonight! Click through for step-by-step instructions! #OnePotRecipes #CheesyChiliMac #DinnerIdeas #ComfortFood
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Ingredients
  

8 ounces elbow macaroni

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) diced tomatoes with green chilies

1 can (15 ounces) chili beans in sauce

1 cup vegetable broth

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon paprika

Salt and pepper to taste

2 cups shredded cheddar cheese

Fresh cilantro, chopped for garnish (optional)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the elbow macaroni to the skillet, followed by the black beans, diced tomatoes with green chilies, chili beans, and vegetable broth.

        Season the mixture with chili powder, cumin, paprika, salt, and pepper. Stir everything together until well combined.

          Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 10-12 minutes, stirring occasionally, until the macaroni is cooked and the liquid has mostly absorbed.

            Remove the skillet from heat and stir in the shredded cheddar cheese until melted and creamy.

              Taste and adjust seasoning if necessary.

                Serve hot, garnished with fresh chopped cilantro if desired.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings