One-pan comfort combining ground beef, spices, macaroni, and cheddar cheese in a savory skillet.
# What You Need:
→ Proteins
01 - 1 lb ground beef (80/20 fat ratio)
→ Vegetables
02 - 1 small yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Pantry
05 - 2 cups elbow macaroni, uncooked
06 - 1 (14.5 oz) can diced tomatoes, undrained
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 2 cups beef broth
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce
11 - 1 tbsp yellow mustard
12 - 1 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp ground cumin
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
→ Dairy
17 - 1 1/2 cups shredded cheddar cheese
# How To Make It:
01 - Heat a large, deep skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned, about 4 to 5 minutes. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet. Cook for 2 to 3 minutes until softened.
03 - Stir in tomato paste, Worcestershire sauce, and yellow mustard until the meat and vegetables are thoroughly coated.
04 - Sprinkle chili powder, smoked paprika, ground cumin, salt, and black pepper over the mixture. Stir to combine evenly.
05 - Pour in diced tomatoes with juices, kidney beans, uncooked elbow macaroni, and beef broth. Stir well and bring to a boil.
06 - Reduce heat to low, cover, and let simmer for 12 to 15 minutes, stirring occasionally, until the macaroni is tender and most liquid has evaporated.
07 - Remove the lid and evenly sprinkle shredded cheddar cheese on top. Cover again and let sit for 2 to 3 minutes until the cheese melts.
08 - Dish out hot, optionally garnished with chopped parsley or sliced green onions.
