- This is a quick weeknight meal and very hearty.
- Tastes like chili and mac & cheese all in one!
- Modified from America's Test Kitchen Cookbook
- Vegetable oil
- 1 lb lean ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- salt
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- 8 oz macaroni
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can crushed tomatoes
- 1-2 c. water
- pepper
- 8 oz cheese - Cheddar or Colby Jack
1. Heat 1 tbsp oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef and cook, breaking up pieces with a wooden spoon, until no longer pink, about 5 minutes.
2. Drain beef if necessary and remove from pan.
3. In the same skillet add 1-2 tbsp of oil and add onion, bell pepper, and 1/2 tsp salt. Cook until veggies are tender, about 5 minutes.
4. Stir in the garlic, chili powder and cumin and cook until fragrant, about 15 seconds. Stir in the macaroni, tomatoes with juice, water, and drained beef. Add the 2nd cup of water if it seems thick. Cover and bring to a simmer. Reduce heat and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
5. Season with salt and pepper to taste. Sirve hot in individual bowls and sprinkle with lots of cheese.
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