Ingredients:
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
1 pound ground beef
2 tablespoons tomato paste
1 1/2 tablespoons chili powder
1 teaspoon cumin powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1 can (14 oz) red kidney beans, drained
1 cup beef broth
1 cup milk
2 cups elbow macaroni, uncooked
2 cups shredded cheddar cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Heat the olive oil in a large pot over medium-high heat.
Add the onion and garlic, and cook until softened.
Add the ground beef and cook until browned.
Stir in the tomato paste, chili powder, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute.
Add the diced tomatoes, red kidney beans, beef broth, and milk. Stir to combine.
Add the uncooked macaroni and bring to a simmer.
Cover and cook for about 12-15 minutes, or until the macaroni is tender, stirring occasionally.
Stir in the shredded cheddar cheese until melted and well combined.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.