Ingredients
- Ground beef: 1 pound
- Elbow macaroni: 1 pound
- Chili powder: 2 tablespoons
- Diced tomatoes: 1 (14.5 ounce) can, undrained
- Tomato sauce: 1 (8 ounce) can
- Cheddar cheese: 2 cups, shredded
- Onion: 1 medium, chopped
- Beef broth: 1 cup
Instructions
- Step 1: Brown the ground beef and onion in a large skillet over medium heat. Drain off any excess grease.
- Step 2: Stir in the chili powder, diced tomatoes (undrained), tomato sauce, and beef broth. Bring to a simmer.
- Step 3: Add the elbow macaroni to the skillet. Stir well to combine.
- Step 4: Cover the skillet and reduce heat to low. Simmer for 15-20 minutes, or until the macaroni is cooked through and the sauce has thickened, stirring occasionally to prevent sticking.
- Step 5: Remove from heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted.
- Step 6: Sprinkle the remaining 1/2 cup of cheddar cheese over the top and let it melt before serving.
Notes
- Store leftover Chili Mac in an airtight container in the refrigerator for up to 3 days.
- Reheat Chili Mac gently on the stovetop over low heat, adding a splash of beef broth or water if needed to restore creaminess.
- Garnish each serving with a dollop of sour cream or a sprinkle of chopped green onions for extra flavor and freshness.
- For a richer flavor, try using a blend of cheeses like Monterey Jack and Colby in addition to the cheddar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American