A hearty and flavorful one-pan meal combining chili and macaroni, topped with gooey cheese.
Heat a large skillet over medium heat and add the ground beef and diced onion.
Break up the beef as it cooks to ensure even browning.
Sprinkle in the garlic powder and stir to combine.
You can use fresh minced garlic for a more robust flavor.
Pour in the tomato sauce, water, chili powder, cumin, and salt, stirring to mix.
Adjust the seasoning to your taste preference.
Add the kidney beans and bring the mixture to a simmer.
Rinse and drain the beans if using canned to reduce sodium content.
Stir in the cooked macaroni and mix well.
Cook the macaroni al dente for the best texture.
Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let it melt.
Use a lid to trap the heat and melt the cheese evenly.
Serve the chili mac hot, garnished with fresh herbs if desired.
Pair with a fresh side salad for a complete meal.
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