Ingredients
- 2 cups elbow macaroni (uncooked)
- 1 lb ground beef (or turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (14–15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1–2 tbsp chili powder (to taste)
- 1 tsp cumin
- ½ tsp paprika
- Salt & pepper to taste
- 1 cup beef broth (or water)
- 2 cups shredded cheddar cheese (or a blend)
Instructions
- Cook pasta
Boil macaroni in salted water until just al dente. Drain and set aside. - Make the chili base
In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
Add onion and garlic; cook until softened (2–3 minutes). - Add flavor
Stir in diced tomatoes, tomato sauce, beans, broth, and spices.
Simmer for 8–10 minutes so everything blends and thickens slightly. - Combine
Mix cooked pasta into the chili mixture until well coated. - Bake
Transfer to a greased baking dish (or keep in an oven-safe skillet).
Top with shredded cheese. - Oven time
Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and bubbly. - Serve
Let sit for 5 minutes, then scoop and enjoy.
Optional Add-ins
- Jalapeños for heat
- Corn for sweetness
- Sour cream or green onions on top