Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 2 garlic cloves (, minced)
- 1 onion, chopped
- 1 small carrot * (, chopped (optional))
- 1 celery stalk * (, chopped (optional))
- 500 g/ 1 lb ground beef (mince) (, preferably lean)
- 12 oz / 340g dried macaroni (, uncooked)
- 1/2 cup frozen corn * (, optional)
- 2 cups chicken broth/stock, low sodium
- 1 tbsp hot sauce or Sriracha sauce (, adjust to taste)
- 1 tsp American chili powder ((Note 1))
- 1 tsp dried oregano
- 1 tsp garlic powder (, or sub onion powder)
- 800 g / 28 oz crushed tomato
- 2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1.5 - 2 cups (150 - 200g) cheddar or tasty cheese, shredded ((Note 3))
- 1 cup (100g) mozzarella cheese (, for topping)
- 1 green onion (, sliced)
Instruction
- Heat oil in a dutch oven or large deep skillet over medium high heat.
- Add onion and garlic, cook 1 minute.
- Add celery and carrot, cook 3 minutes until soft.
- Increase heat to high and add beef. Cook, breaking it up as you go, until no longer pink - 3 minutes.
- Add remaining ingredients EXCEPT cheese. Stir to combine, add macaroni, then turn down to medium or medium low so it's simmering gently.
- Cover, cook 8 minutes. Pasta should be just about cooked, and still nice and saucy.
- Add cheddar cheese, stir. Top with mozzarella cheese.
- Cover with lid, cook for a further 2 minutes.
- Remove from stove. The pasta should now be cooked - tender but firm, not mushy, slick with sauce, not dried out.
- Serve immediately, garnished with green onions, if using.
