Skillet Chili Mac

• 1 1/2 t. canola oil
• 1 lb. lean ground beef
• 1 onion, chopped fine
• 1 T. chili powder
• 2 t. ground cumin
• 1/8 - 1/4 t. cayenne pepper (to taste, I used 1/8 t.)
• salt & pepper
• 3 garlic cloves, minced
• 1 T. brown sugar
• 2 c. water
• 8 oz. whole grain macaroni
• 2 c. shredded cheddar cheese

Instructions

1. 1

   Heat the oil in a large (12 inch) nonstick skillet over medium-high heat.

2. 2

   Add the ground beef, onion, chili powder, cumin, cayenne and 1/2 t. salt. Cook, breaking up meat into small pieces, until it looses all the pink color, about 5 minutes.

3. 3

   Add garlic and cook until fragrant, about 30 seconds or so.

4. 4

   Add brown sugar, tomato sauce, water and macaroni. Bring to a boil. Cover and cook, stirring often and adjusting the heat so that it maintains a lively simmer (somewhere between medium/medium-high heat), until the macaroni is tender, about 10 minutes or so. Season with salt & pepper if needed.

5. 5

   Off heat, stir in half the cheese.

6. 6

   Sprinkle the remaining cheese on top.