This tasty, cheesy, crazy good chili mac is so good your belly will say oh thank you, thank you (so will your family!). This one-pan meal is ready in under an hour, and there’s almost no cleanup.
1 1/2 t. canola oil
1 lb. lean ground beef
1 onion, chopped fine
1 T. chili powder
2 t. ground cumin
1/8 – 1/4 t. cayenne pepper (to taste, I used 1/8 t.)
salt & pepper
3 garlic cloves, minced
1 T. brown sugar
1 (15 oz. can of tomato sauce)
2 c. water
8 oz. whole grain macaroni
2 c. shredded cheddar cheese
Heat the oil in a large (12 inch) nonstick skillet over medium-high heat. Add the ground beef, onion, chili powder, cumin, cayenne and 1/2 t. salt. Cook, breaking up meat into small pieces, until it looses all the pink color, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds or so.
Add brown sugar, tomato sauce, water and macaroni. Bring to a boil. Cover and cook, stirring often and adjusting the heat so that it maintains a lively simmer (somewhere between medium/medium-high heat), until the macaroni is tender, about 10 minutes or so. Season with salt & pepper if needed.
Off heat, stir in half the cheese. Sprinkle the remaining cheese on top.
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