Description
A creamy, cheesy pasta dish with a spicy kick.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) chili beans
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups shredded cheddar cheese
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions.
- In a large skillet, heat olive oil over medium heat.
- Add ground beef, onion, and garlic; cook until meat is browned.
- Stir in chili beans, diced tomatoes, and chili powder.
- Mix in cooked macaroni.
- Add shredded cheese; stir until melted.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use any type of cheese for variation.
- Add jalapeños for extra heat.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chili mac and cheese, cheesy pasta, comfort food