Cheesy Chili Mac



8 Oz. short pasta, elbow macaroni or cavatappi

1 tablespoon olive oil

1/2 cup diced onion

2 to 3 cloves garlic, minced

1 pound lean ground beef

1 tablespoon chili powder

1/2 teaspoon onion powder

1 teaspoon oregano

Pinch of cayenne pepper

Salt and pepper, to taste

1/2 cup beef broth

One 15 Oz. can tomato sauce

1 tablespoon brown sugar

2 cups shredded mozzarella cheese

Fresh chopped chives, for garnish


Cook pasta according to package directions, then rinse with cold water and drain.

Heat olive oil in a large saue pan over medium heat.

Add onions and garlic and cook until soft and fragrant.

Add ground beef and break it up as it cooks, until no longer pink.

Stir in chili, onion powder, oregano and cayenne, then add salt and pepper, to taste.

Add beef broth and tomato sauce and stir to mix well, then stir in brown sugar.

Add cooked pasta and mix well, then stir in cheese until just melted.

If needed, add more broth or water until sauce reaches desired consistency.

Garnish with chives before serving. Enjoy!

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