Cheese-Topped Chili Macaroni

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Cheese-Topped Chili Macaroni

Cheese-Topped Chili Macaroni

Cheese-Topped Chili Macaroni


1/2 cup chopped onion

1 lb lean ground beef

1/2 teaspoon garlic powder

1 tablespoon vegetable oil

8 ounces elbow macaroni, cooked al dente

1 (16 ounce) cans kidney beans, undrained

1 (8 ounce) cans tomato sauce

1 cup water

1 teaspoon chili powder

1/2 teaspoon cumin (optional)

1 teaspoon salt

1 cup shredded cheddar cheese


In a large skillet, brown onion and garlic with ground beef.

Drain and return to pan.

Add kidney beans, tomato sauce, water, chili powder, and salt.

Cover and simmer for 15-20 minutes.

Add cooked macaroni and stir.

Add grated cheddar to top, cover and simmer just until cheese melts.

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