Description
A hearty and comforting dish where bold chili flavors meet tender macaroni, all topped with gooey cheddar cheese for the ultimate one-pot meal.
Ingredients
- 1 lb ground beef
- 2 cups elbow macaroni (uncooked)
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and black pepper to taste
- 2 cups water or broth (as needed to cook pasta)
- 1½ cups shredded cheddar cheese
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned. Add onion, bell pepper, and garlic; sauté until tender, about 5 minutes. Drain excess fat if needed.
- Add chili powder, cumin, and paprika; stir to coat the beef and veggies.
- Stir in crushed tomatoes, tomato paste, and kidney beans. Season with salt and pepper. Bring to a light simmer.
- Add uncooked macaroni and enough water or broth to just cover the pasta (about 2 cups). Stir well and simmer uncovered for 10–12 minutes until pasta is tender and sauce thickens. Add more liquid if needed.
- Sprinkle shredded cheddar cheese on top. Cover and let melt for 2–3 minutes, or broil briefly if desired for a golden top.
- Serve hot with optional toppings like sour cream, scallions, cilantro, or jalapeños.
Notes
- Use ground turkey or plant-based protein as a beef substitute.
- Add extra beans or vegetables to bulk up the meal.
- Top with crushed tortilla chips or serve in bread bowls for fun presentation.
