Beef Chili Mac & Cheese with Bell Pepper

Directions

1. 1. Boil salted water in a medium pot and cook the macaroni according to package directions, then drain.
2. 2. Dice the yellow onion into small pieces and set aside.
3. 3. In a stainless skillet, brown the ground beef over medium-high heat, breaking it up with a spoon until no pink remains, about 3–4 minutes; transfer to a bowl.
4. 4. In the same skillet, cook the diced onion until softened, stirring occasionally; mince or press the garlic and add it to the onions.
5. 5. Peel and small-dice the green bell peppers; add to the skillet and cook until just tender.
6. 6. Return the beef to the skillet and season with chili powder, cumin, salt, and pepper; stir to combine.
7. 7. Add the diced tomatoes and bring the mixture to a simmer while the pasta finishes cooking.
8. 8. Slice the green onions, add about three-quarters of them to the sauce, and reserve the rest for topping.
9. 9. Coarsely grate the cheddar cheese.
10. 10. Stir in the drained pasta and grated cheddar, cooking until the cheese is melted and the mixture is evenly coated.
11. 11. Divide the chili mac into bowls and sprinkle with the remaining green onions before serving.