Chili Mac Cheese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 lb lean ground beef
03 -
1 small yellow onion, diced
04 -
1 green bell pepper, seeded and diced
05 -
8 oz macaroni pasta
06 -
2 cups shredded cheddar cheese
→ Seasonings
07 -
2 tablespoons chili powder
08 -
2 teaspoons garlic powder
09 -
1 teaspoon salt
10 -
1 teaspoon ground cumin
11 -
¼ teaspoon cayenne pepper (optional)
→ Liquid Base
12 -
14 oz can crushed tomatoes with juices
13 -
2 tablespoons tomato paste
14 -
1½ cups chicken broth
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add ground beef, diced onion, and bell pepper. Cook for 6-8 minutes, breaking up the meat with a spoon, until beef is browned and vegetables are softened.
02 -
Stir in chili powder, garlic powder, cumin, salt, and cayenne pepper if using. Cook for about 1 minute until the spices are fragrant and well distributed throughout the mixture.
03 -
Add crushed tomatoes, tomato paste, and chicken broth to the pot. Stir everything together well to combine and bring the mixture to a rolling boil over medium-high heat.
04 -
Once boiling, stir in the macaroni pasta. Cover the pot and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally to prevent sticking, until pasta is al dente. Keep the pot covered for even cooking.
05 -
If pasta isn't fully cooked after 15 minutes, add 2 tablespoons of water or broth and cook for 2-3 more minutes with the lid on. The pasta should be tender but not mushy.
06 -
Remove from heat and immediately stir in the shredded cheddar cheese until completely melted and creamy. Let it rest for 2-3 minutes to thicken slightly before serving hot.
# Notes:
01 -
Keep the pot covered while simmering to ensure the pasta cooks evenly and absorbs the flavors
02 -
Stir occasionally to prevent pasta from sticking to the bottom of the pot
03 -
For extra heat, increase cayenne pepper or add hot sauce at the end
04 -
This one-pot meal minimizes cleanup while maximizing flavor and comfort