- ½ (8 oz) blockcheddar cheese
- 2 (14.5 oz) cansdiced tomatoes
- 4 clovesgarlic
- 2green bell peppers
- 1 small bunchgreen onions (scallions)
- 1 ½ lblean ground beef
- 10 ozmacaroni (elbow) pasta
- 1 mediumyellow onion
-  black pepper
-  chili powder
- 1Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
- 2Wash and dry the fresh produce.
2 green bell peppers 1 small bunch green onions (scallions)
- 3Preheat a skillet over medium-high heat.
- 4While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.
1 medium yellow onion
- 5Add 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.
1 ½ lb lean ground beef
- 6Once the beef has been transferred, add the onion to the skillet; cook, stirring occasionally, while you prep the bell peppers.
- 7Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers and add to the onion.
- 8When 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.
2 tbsp salt 10 oz (about 2 ¼ cups) macaroni pasta
- 9Trim 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.
4 cloves garlic
- 10Return the beef to the skillet and season with chili powder, cumin, salt, and pepper.
2 tbsp chili powder 1 tsp cumin 1 tsp salt ½ tsp black pepper
- 11Add the diced tomatoes to the skillet and bring the mixture to a simmer; cook until the pasta is ready.
2 (14.5 oz) cans diced tomatoes
- 12Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Add about ¾ of the onions to the sauce and save the rest for garnishing.
- 13Coarsely grate the cheddar.
½ (8 oz) block cheddar cheese
- 14Add the drained pasta and cheese to the sauce; stir until the cheese is melted.
- 15To serve, divide the chili mac between bowls and top with the remaining green onions. Enjoy!