I love the idea of boxed pasta dinners. 1. Brown beef. 2. Open box. 3. Dump stuff into pan. 4. Eat it. How great is that?!
But the labels on those boxes are scary. Whether its the sodium content or fake ingredients, it’s really not dinner the way God intended.
In an effort to find a healthier option, I created my own version of boxed chili mac. You can make it as healthy as you want: choose standard macaroni noodles or dare to try the organic whole wheat option. Either way, it’s as easy as Hamburger Helper without all the junk.
Chili Mac
- 1 lb. macaroni noodles
- 1 lb. ground beef
- 1 tsp. salt, divided
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 1 large green pepper, finely chopped
- 2-3 garlic cloves, minced
- 2 14.5-oz. cans tomato sauce
- 1-2 Tbsp. sugar
- 2 Tbsp. cumin
- 1 Tbsp. paprika
- chili powder to taste
- 3 tsp. arrowroot powder (or flour)
- shredded Mexican cheese (optional)
- cilantro for topping (optional)
Cook pasta according to package directions. Brown beef in pan over med-high heat. Add 1/2 tsp. salt. Drain. Lower heat and add olive oil to pan. Saute onions and green peppers for about 5 minutes. Add garlic and cook for another minute. Add tomato sauce and 1/3 – 1/2 cup water, depending on thickness of sauce. (Water is optional.) Stir in remaining salt, sugar, cumin, paprika and chili powder. Remove a small portion of the sauce and put in small bowl. Set aside. Return beef to pan. Let simmer. Add arrowroot powder to reserved sauce. Stir or whisk until combined. Add to sauce in pan. Continue to simmer until sauce thickens slightly and pasta is done. Adjust seasonings to taste. Combine pasta and sauce. May be served with a shredded Mexican cheese blend and/or cilantro.