Ingredients
- Ground beef: 1 pound
- Elbow macaroni: 1 pound
- Chili powder: 2 tablespoons
- Cumin: 1 tablespoon
- Diced tomatoes: 1 (14.5 ounce) can, undrained
- Tomato sauce: 1 (8 ounce) can
- Cheddar cheese: 2 cups, shredded
- Onion: 1 medium, chopped
Instructions
- Step 1: Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion, chili powder, and cumin to the skillet. Cook until the onion is softened, about 5 minutes.
- Step 3: Stir in the diced tomatoes and tomato sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Step 4: While the chili simmers, cook the elbow macaroni according to package directions. Drain well.
- Step 5: Stir the cooked macaroni into the chili mixture.
- Step 6: Stir in 1 1/2 cups of shredded cheddar cheese until melted. Top with the remaining 1/2 cup of cheese and serve.
Notes
- For optimal flavor, store leftover Chili Mac in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of milk or water if needed to restore creaminess.
- Garnish with a dollop of sour cream and a sprinkle of chopped green onions for an extra layer of flavor and freshness.
- For a richer chili flavor, try adding a tablespoon of unsweetened cocoa powder along with the spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American