Description
A comforting, one-pot meal of elbow macaroni, zesty chili, and gooey cheese, perfect for busy weeknights.
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 ounces each) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) chili beans
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
Instructions
- Brown the ground beef or turkey over medium heat until fully cooked.
- Add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 3-5 minutes.
- Stir in the tomato sauce, kidney beans, chili beans, chili powder, cumin, salt, and pepper. Let this delicious mixture simmer for about 20 minutes.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Combine the milk and butter in a separate saucepan over medium heat. Gradually add in the cheddar cheese and stir until melted and smooth.
- Combine the chili mixture, cooked macaroni, and cheese sauce in the large pot, stirring well. Heat through for an additional 5 minutes.
- Serve hot, garnished with additional cheese or your favorite toppings.
Notes
For a vegetarian version, use ground chicken or a meat substitute. Serve with cornbread or a green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American