¾cupshredded pepper jack cheeseor sharp cheddar, for serving
salt and freshly ground black pepperto taste
Instructions
To a large skillet on medium heat, add beef, onion, and garlic. Cook until meat is browned, about 5 minutes, breaking it up with a meat chopper or wooden spoon. Drain fat.
Add beef broth, tomatoes, noodles, beans if using, tomato paste, and seasonings. Bring to a boil, reduce heat to a simmer, and cover.
Cook 13-17 minutes, stirring occasionally, or until macaroni is cooked through. Add water (or additional broth) if needed.
Add salt and pepper to taste. Sprinkle with cheese and serve.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. It can be frozen for up to 4 weeks.
Thaw frozen chili mac and cheese in the refrigerator and reheat on the stovetop or in the microwave.