A comforting mash-up of chili and macaroni and cheese, cooked entirely in one pot for easy cleanup. Cheesy, hearty, and perfect for weeknights.
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and onions are soft, about 5-7 minutes. Drain excess fat if needed.
Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Add beef broth, crushed tomatoes, kidney beans, and uncooked macaroni. Stir well to combine.
Bring to a boil, then heat to low. Cover and , stirring occasionally to prevent sticking, until pasta is tender and liquid is mostly absorbed, about 10-15 minutes.
Remove from heat. Stir in the cheddar cheese until melted and creamy.
Serve hot, optionally garnished with green onions or sour cream.
