Name: Beef Chili Mac & Cheese with Bell Pepper
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 3 green bell peppers; 1 ½ small bunches green onions (scallions); 1.02 kg lean ground beef; 426 g macaroni (elbow) pasta; 1 ½ medium yellow onions; black pepper; chili powder; cumin, ground; salt

Beef Chili Mac & Cheese with Bell PepperBeef Chili Mac & Cheese with Bell Pepper — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

3 (398 ml) cans diced tomatoes

6 cloves garlic

3 green bell peppers

1 ½ small bunches green onions (scallions)

1.02 kg lean ground beef

426 g macaroni (elbow) pasta

1 ½ medium yellow onions

black pepper

chili powder

cumin, ground

salt

Instructions

Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Wash and dry the fresh produce.

Preheat a skillet over medium-high heat.

While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces) and transfer to a small bowl.

Add the ground beef to the skillet and cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes. Once done, transfer the beef to a bowl, leaving some of the juices in the skillet.

Once the beef has been transferred, add the onion to the skillet; cook, stirring occasionally, while you prep the bell peppers.

Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers and add to the onion.

When the water in the saucepan comes to a boil, uncover the pan and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Once done, drain the pasta in a colander.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add the garlic to the skillet. Cook the vegetables, stirring frequently, until softened, 2 to 3 more minutes.

Return the beef to the skillet and season with chili powder, cumin, salt, and pepper.

Add the diced tomatoes to the skillet and bring the mixture to a simmer; cook until the pasta is ready.

Trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces at an angle. Add about ¾ of the onions to the sauce and save the rest for garnishing.

Coarsely grate the cheddar.

Add the drained pasta and cheese to the sauce; stir until the cheese is melted.

To serve, divide the chili mac between bowls and top with the remaining green onions. Enjoy!

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