Mac Skillet Dinner

Skip the boxed kit. This one-skillet beef and macaroni dinner is just as fast but tastes homemade, with real chili-cumin spice and vegetables stirred right in.

Browning the ground beef with onion, celery, and garlic builds the savory base, then mushrooms and corn add texture and a little sweetness.

The sauce is the clever shortcut: a can of tomato soup thinned with water, seasoned up with chili powder, cumin, whole red chiles, and a spoonful of ketchup. A pinch of sugar balances the tomato’s acidity, landing it somewhere between sloppy joe and chili mac.

Cook the macaroni separately, then fold it into the hot, bubbly sauce so it stays just tender and gets fully coated.

Serve it in big bowls for an easy, budget-friendly weeknight dinner that comes together in about 45 minutes and reheats well for leftovers.

Kitchen Tips

• Drain the browned beef well so the finished dish isn’t greasy.
• Stir the cooked pasta in at the very end so it stays tender and doesn’t turn mushy.
• Adjust the heat with more or fewer red chiles, or swap in a milder chili powder.

Variations

• Stir in a can of beans or extra vegetables to stretch it further.
• Top with shredded cheddar and let it melt for a cheesy chili-mac.
• Use ground turkey or Italian sausage in place of beef.