Chili Mac and Cheese

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1 (15 oz) can kidney or pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 3 cups beef or chicken broth
• 2 cups elbow macaroni (about 8 oz)
• 2 cups shredded sharp cheddar, divided
• sliced green onions and sour cream, to serve

Steps

1. Brown the beef and onion in a Dutch oven over medium-high heat, breaking up the meat, about 8 minutes. Spoon off excess fat.
2. Add the garlic, chili powder, cumin, paprika and salt and stir 1 minute.
3. Stir in the beans, tomatoes, tomato sauce and broth and bring to a boil.
4. Add the macaroni, lower the heat to a lively simmer, and cook uncovered, stirring often so it doesn't stick, until the pasta is tender and the sauce has thickened, 12 to 15 minutes.
5. Take the pot off the heat and stir in 1 1/2 cups cheese until melted. Scatter the rest on top, cover 2 minutes to melt, and serve with green onions and sour cream.

TipIf it gets too thick before the pasta is done, stir in a splash of broth or water; the macaroni keeps absorbing liquid as it sits.