Chili mac with ground beef

Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.

Add the 150 g of macaroni to the boiling water and cook for 8 to 10 min over medium heat. Drain in the colander.

Peel the onion and cut it into small cubes on the cutting board.

In the nonstick skillet, heat a drizzle of oil over medium heat. Add the ground beef and brown it for 5 min, stirring with the wooden spoon.

Add the diced onion to the skillet and cook for 3 min, stirring, until translucent.

Sprinkle the cumin and paprika over the mixture in the skillet. Mix well and cook for 1 min to wake up the flavors.

Add the 400 g of crushed tomatoes and the 200 g of drained kidney beans to the skillet. Simmer for 5 min over low heat, stirring.

Add the drained macaroni to the skillet and mix well to coat the pasta in sauce. Heat for 2 min over low heat.

Divide the chili mac between two shallow bowls. Sprinkle with the 50 g of shredded cheddar and serve right away.