Chili Mac

1. In a large skillet or Dutch oven, cook the ground beef over medium-high heat until browned. Add the chopped onion and minced garlic, and cook until the onion is softened.

2. Stir in the diced tomatoes, kidney beans, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer.

3. Add the elbow macaroni to the skillet and stir to combine. Cover and simmer for about 15-20 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened.

4. Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the top of the chili mac. Cover and let it sit for a few minutes until the cheese is melted.

5. Garnish with chopped fresh parsley, if desired, and serve hot.

This Chili Mac is a hearty and comforting dish that combines the flavors of chili with the classic comfort of macaroni and cheese. It’s perfect for a cozy weeknight dinner or for feeding a crowd at your next gathering.