Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cups elbow macaroni, uncooked
  • 1 can (15 oz) tomato sauce
  • 2 cups low-sodium beef broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 tbsp unsalted butter

Instructions:

  1. Place a large deep skillet or Dutch oven over medium-high heat. Add the 1 lb ground beef and cook, breaking it apart with a spoon, until chestnut brown and it reaches an internal temperature of 160°F (71°C).
  2. Stir in the diced onion and bell pepper. Sauté for 3-5 minutes until the onions are translucent.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, coating the meat evenly.
  5. Pour in the 15 oz tomato sauce and 2 cups beef broth, stirring to scrape up any browned bits from the bottom of the pan.
  6. Fold in the drained kidney beans and bring the mixture to a gentle boil.
  7. Stir in the 2 cups uncooked macaroni. Reduce heat to low, cover the pan, and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened.
  8. Turn off the heat. Stir in the 1 tbsp butter and 2 cups shredded cheddar cheese until completely melted and velvety.