Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Beef Chili Mac & Cheese with Bell Pepper.

  • ½ (8 oz) block
    cheddar cheese
  • 2 (14.5 oz) cans
    diced tomatoes
  • 4 cloves
    garlic
  • 2
    green bell peppers
  • 1 small bunch
    green onions (scallions)
  • 1 ½ lb
    lean ground beef
  • 10 oz
    macaroni (elbow) pasta
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    salt
  • 1
    Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce.
    2 green bell peppers
    1 small bunch green onions (scallions)
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    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 ¼-inch pieces) and transfer to a small bowl.
    1 medium yellow onion
  • 5
    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.
    1 ½ lb lean ground beef
  • 6
    Once the beef has been transferred, add the onion to the skillet; cook, stirring occasionally, while you prep the bell peppers.
  • 7
    Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers and add to the onion.
  • 8
    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.
    2 tbsp salt
    10 oz (about 2 ¼ cups) macaroni pasta
  • 9
    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.
    4 cloves garlic
  • 10
    Return 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
  • 11
    Add 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
  • 12
    Trim 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.
  • 13
    Coarsely grate the cheddar.
    ½ (8 oz) block cheddar cheese
  • 14
    Add the drained pasta and cheese to the sauce; stir until the cheese is melted.
  • 15
    To serve, divide the chili mac between bowls and top with the remaining green onions. Enjoy!