1 pound lean ground beef
1 tbsp minced garlic
1 onion, chopped
8 oz elbow macaroni
1 can tomato paste
1 can cream of mushroom soup
1 tbsp chili powder
1/2 cup sugar
1 can kidney beans, drained
1 cup shredded cheese, your choice (I used mozzarella)
Prepare elbow macaroni according to package. Drain and set aside.
Spray a pot with nonstick spray and brown the ground beef over high heat. Add the onion, minced garlic, chili powder and sugar. Saute and mix together well. Sugar will carmelize a bit. Add the kidney beans and stir. Add tomato paste and mushroom soup, and make sure to incorporate everything together well. Let simmer for about 10 minutes on medium heat, stirring occasionally. Add the prepared elbow macaroni and coat everything with the sauce.
Spray a baking dish with nonstick spray and pour the chili mac in. Bake in a preheaed 350F oven for about 15 minutes. Take it out and cover the top with the shredded cheese and put it back in the oven for an additional 5 minutes, to melt the cheese.
|Fresh out of the oven!|
About 12 points per serving! We like to serve this with some garlic bread! Try it for your family at dinnertime!