Description
Thick ribbons of gooey cheddar weave through tender macaroni and spicy chili-seasoned beef, while smoky paprika and tangy tomatoes build layers of flavor. A scattering of fresh cilantro adds brightness to every comforting spoonful.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups elbow macaroni
- 2 cups beef broth
- 1 cup whole milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups shredded sharp cheddar cheese
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in diced onion and minced garlic; cook until onion is translucent.
- Sprinkle chili powder, cumin, paprika, and cayenne; cook 1 minute until fragrant.
- Pour in crushed tomatoes and beef broth, then stir to combine.
- Bring mixture to a simmer, then add kidney beans and cook for 5 minutes.
- Stir in macaroni, cover, and simmer 10–12 minutes until pasta is tender, stirring occasionally.
- Meanwhile, melt butter in a small saucepan over medium heat.
- Whisk in flour and cook 1 minute, then gradually whisk in milk until smooth and thickened.
- Remove pasta mixture from heat and stir in milk mixture until well blended.
- Fold in shredded cheddar cheese until melted and creamy.
- Season with salt and pepper, garnish with cilantro, and serve hot.
Notes
- Adjust cayenne pepper or chili powder to control the spice level.
- For a vegetarian version, swap ground beef for plant-based crumbles or extra beans.
- Feel free to use a Mexican cheese blend or pepper jack for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.