One-Pot Chili Mac
 This cozy one-pot chili mac is everything you want on a busy night—hearty, family-friendly, and quick to pull together. Ingredients 2 tablespoons vegetable oil 1 large yellow onion, finely chopped 4 garlic cloves, finely chopped 1 tablespoon Ancho chile powder 1 tablespoon ground cumin 1½ teaspoons smoked paprika ¼ teaspoon cayenne pepper (optional; omit for less heat) 1½ teaspoons salt 1 pound 85 or 90% lean ground beef 3 cups chicken broth 1 (8-ounce) can tomato sauce 1 teaspoon dried oregano 1 teaspoon sugar 8 ounces (about 2 cups) elbow macaroni 1 cup (8 oz) evaporated milk 1½ cups (one 6-oz package) shredded Mexican cheese blend, plus more for serving 3 medium scallions, dark green parts only, thinly sliced Tortilla chips, for serving 2 tablespoons vegetable oil 1 large yellow onion, finely chopped 4 garlic cloves, finely chopped 1 tablespoon Ancho chile powder 1 tablespoon ground cumin 1½ teaspoons smoked paprika ¼ teaspoon cayenne pepper (optional; omit for less heat) 1½ teaspoons salt 1 pound 85 or 90% lean ground beef 3 cups chicken broth 1 (8-ounce) can tomato sauce 1 teaspoon dried oregano 1 teaspoon sugar 8 ounces (about 2 cups) elbow macaroni 1 cup (8 oz) evaporated milk 1½ cups (one 6-oz package) shredded Mexican cheese blend, plus more for serving 3 medium scallions, dark green parts only, thinly sliced Tortilla chips, for serving Instructions Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic, chile powder, cumin, smoked paprika, cayenne pepper (if using), and salt and cook, stirring often, about 1 minute more. Add the beef and cook, stirring and breaking apart the meat, until no longer pink, 3 to 5 minutes. Stir in the broth, tomato sauce, oregano, sugar, and macaroni and bring to a boil. Reduce the heat to low, cover, and simmer, stirring every so often so the macaroni doesn't stick to the bottom, until the pasta is al dente, 9 to 12 minutes. Use a soup spoon to skim any grease off the top, if necessary. Off the heat, add the evaporated milk and cheese and stir until the cheese is melted. Taste and adjust seasoning, if necessary. Ladle the chili mac into bowls and sprinkle with the scallions. Serve with more shredded cheese and tortilla chips. Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic, chile powder, cumin, smoked paprika, cayenne pepper (if using), and salt and cook, stirring often, about 1 minute more. Add the beef and cook, stirring and breaking apart the meat, until no longer pink, 3 to 5 minutes. Stir in the broth, tomato sauce, oregano, sugar, and macaroni and bring to a boil. Reduce the heat to low, cover, and simmer, stirring every so often so the macaroni doesn't stick to the bottom, until the pasta is al dente, 9 to 12 minutes. Use a soup spoon to skim any grease off the top, if necessary. Off the heat, add the evaporated milk and cheese and stir until the cheese is melted. Taste and adjust seasoning, if necessary. Ladle the chili mac into bowls and sprinkle with the scallions. Serve with more shredded cheese and tortilla chips. Nutrition Information Powered by Per serving (4 servings) Calories: 918 Fat: 46 g Saturated fat: 20 g Carbohydrates: 70 g Sugar: 18 g Fiber: 6 g Protein: 55 g Sodium: 1489 mg Cholesterol: 155 mg Per serving (4 servings) Calories: 918 Fat: 46 g Saturated fat: 20 g Carbohydrates: 70 g Sugar: 18 g Fiber: 6 g Protein: 55 g Sodium: 1489 mg Cholesterol: 155 mg