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“The best parts of hearty chili and comforting mac and cheese combined into one spectacular skillet.”
1Ingredients
2Instructions
In a very large skillet or Dutch oven, brown ground beef and chopped onion over medium-high heat until beef is cooked through. Drain excess fat.
Stir in chili powder and cumin, cooking 1 minute until fragrant.
Add kidney beans, diced tomatoes, tomato sauce, and beef broth. Bring to a rolling boil.
Stir in dry macaroni pasta. Reduce heat to medium-low, cover, and simmer 12–15 minutes, stirring occasionally, until pasta is tender.
Remove from heat. Stir in 1 cup of cheddar cheese until melted into the sauce.
Sprinkle remaining 1 cup of cheese over the top, cover 2 minutes until melted, and serve.
Leftovers of this dish freeze incredibly well. Portion it into individual containers for instant microwaveable lunches.
