Chili Mac and Cheese
30 min8 servings
One-skillet chili-spiced pasta with ground beef, beans, and melted cheddar and pepper jack cheese.
| 2 tbsp olive oil | Cook beef, garlic, onion & spices | Add broth & tomato sauce, simmer | Add pasta & beans, simmer 12–14 min | Remove from heat, fold in cheeses | Serve with cilantro, cheddar, hot sauce & sour cream |
| 450 g ground beef | |||||
| 3 garlic cloves, minced | |||||
| 1 small yellow onion, diced | |||||
| 2 tbsp chili powder | |||||
| 2 tsp ground cumin | |||||
| Kosher salt and black pepper | |||||
| 720 ml beef broth | |||||
| 1 (8-oz / 225 g) can tomato sauce | |||||
| 340 g large elbow macaroni | |||||
| 1 (15-oz / 425 g) can pinto beans, drained | |||||
| 170 g grated cheddar, plus more for serving | |||||
| 115 g grated pepper jack cheese | |||||
| Cilantro, for serving | |||||
| Hot sauce, to taste | |||||
| Sour cream, for serving (optional) |
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