We’ve been in a serious dinner rut lately. I’ve been slacking with my meal planning and my grocery budget has been suffering because of it. Pasta is usually my go-to meal when I can’t come up with anything because it’s fast and fairly cheap. James prefers that the meal includes some kind of protein though. This Southwest Chili Mac is hearty and perfect for a cold night.
This recipe has quickly worked it’s way into our regular rotation. I especially love that it’s a one pot meal and ready in under thirty minutes. It’s cheesy and full of flavor. Cumin and chili powder are two of my favorite spices to cook with, so this is right up my alley but still subtle enough for the kiddos. I love to serve it with a big, crusty loaf of French bread… because, well, carbs. So good.
- 1 lb ground beef
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 28 oz can crushed tomatoes
- 1 1/2 cups uncooked elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- Cook ground beef until fully cooked. Drain if necessary.
- Add the spices to the meat and stir well.
- Add the tomatoes and bring to a slight boil.
- Add the macaroni; mix well.
- Cover and cook over medium heat for 10-12 minutes, until noodles are tender.
- Stir in 1 cup of cheese, and top with remaining cheese.
- Let stand, covered, for 5 minutes before serving.
Looking for more pasta recipes?