30-Minute Chili Mac Cheese (Printer-Friendly)

A comforting one-pot dish combining seasoned beef, pasta, and melty cheese ready in half an hour.

# What You’ll Need:

→ Meat

01 - 1 pound lean ground beef (85-90% lean)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 1 medium green bell pepper, diced

→ Spices & Seasonings

04 - 2 teaspoons chili powder
05 - 1 teaspoon garlic powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon kosher salt
08 - ¼ teaspoon cayenne pepper (optional)

→ Canned Goods & Broth

09 - 14.5 ounces crushed tomatoes with juices
10 - 2 tablespoons double concentrated tomato paste
11 - 2 cups low sodium chicken broth

→ Pasta

12 - 8 ounces macaroni elbows

→ Dairy

13 - 1 ½ cups shredded cheddar cheese

→ Oils

14 - 1 tablespoon olive oil

# Steps to Follow:

01 - Heat olive oil in a large pot over medium-high heat. Add ground beef, diced onion, and green bell pepper. Cook for about 8 minutes, breaking up the beef into small pieces until fully browned and vegetables are softened.
02 - Stir in chili powder, garlic powder, ground cumin, kosher salt, and optional cayenne pepper to coat the meat and vegetables evenly. Pour in crushed tomatoes, tomato paste, and chicken broth. Stir until combined and increase heat to bring mixture to a gentle boil.
03 - Add macaroni to the boiling mixture, ensuring it is submerged. Cover the pot and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally to prevent sticking, allowing pasta to absorb flavors and cook to al dente.
04 - Check pasta texture after 15 minutes. If needed, add extra broth to loosen and cook covered for 2 to 3 more minutes until noodles are tender but firm.
05 - Remove pot from heat. Fold in shredded cheddar cheese gradually while stirring until fully melted and creamy. Add additional cheese if desired for extra richness.

# Helpful Hints:

01 - Stir frequently during simmering to prevent pasta from sticking and ensure even cooking.
02 - Use freshly shredded cheese for optimal melt and creaminess.
03 - Leftovers store well refrigerated up to four days or frozen for three months.

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