Chili Mac

Cook macaroni according to package directions until al dente. Drain and set aside.

While the macaroni is cooking, brown the ground beef in a dutch oven or large, deep skillet over medium heat until mostly cooked through. A little pink is fine.

Add the diced onion and stir to combine, cooking over medium heat until onion is translucent. Add minced garlic and continue cooking for an additional minute.

Stir in the chili powder, cumin, smoked paprika, cayenne (if using) and salt until combined.

Add the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce and kidney beans.

Bring to a boil, reduce heat and let simmer for 15 minutes, stirring occasionally, or until chili has thickened.

Stir in the cooked macaroni and season with salt and pepper if needed.

Top with shredded cheese, place a lid on the chili mac to melt the cheese or place under the broiler for a few minutes, just until cheese is melted and bubbling.

Serve with desired toppings such as shredded cheese, jalapenos, tomatoes, sour cream, etc.