Prep 30 mins
Cook 27 mins
- 1 lb penne rigate or 1 lb cavatappi pasta
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 lbs ground sirloin
- 2 tablespoons chili powder
- black pepper
- 1 onion, chopped
- 1 cubanelle pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 3 -4 garlic cloves, chopped
- 1 cup beef stock
- 1 (28 ounce) cancrushed fire-roasted tomatoes
- 1⁄4 cup fresh basil leaf, torn
- 2 cups shredded smoked cheddar cheese
- Bring a large covered pot of water to a boil; add in salt and then the pasta; cook to al dente.
- Preheat broiler.
- While the water for the pasta comes to a boil and the pasta cooks, heat the oil in a deep skillet over medium-high heat.
- When the ripples or smokes, add the beef and break it up with a wooden spoon, stirring and crumbling it for 5-6 minutes.
- Season the meat with chili powder, salt, and pepper.
- When the meat has browned, add the onions, peppers, and garlic.
- Cook until the vegetables are soft, 6-7 minutes.
- Add in the stock and scrape up the pan drippings.
- Stir in the crushed tomatoes; simmer the sauce for 10 minutes.
- Fold in the basil; drain the pasta.
- Toss the pasta in the pan to combine, and transfer the mixture to a casserole dish.
- Sprinkle the chili mac with the cheese; brown under the broiler for 3-4 minutes.
My family really enjoyed this. I made this with ground turkey and a combination of cheddar, garlic cheddar, and colby cheeses. It was delicious, and very easy! It makes a ton, too. Thanks for posting.