Chili Mac & Cheese

6 serves | 440 Cal (Per serving).


  • 1 pack of Roma Pasta Elbows (250 g)
  • 200 g of ground beef
  • 1 small onion, diced
  • 2 cloves of garlic, crushed
  • 100 g of kidney beans, cooked
  • 2 tomatoes, diced
  • 2 tablespoons of tomato sauce
  • 2 tablespoons of tomato paste
  • Chili powder to taste
  • 2 teaspoons of ground cumin
  • Salt and pepper to taste
  • Shredded cheddar cheese (for topping)


  1. Boil and cook the elbows until tender. While the pasta is cooking, cook ground beef along with the onion. Stir and cook until beef is browned and onion is soft. Add in garlic during the last couple of minutes of cooking (so it doesn’t burn.)
  2. Drain excess grease from beef and put it back into the pot. Add remaining ingredients (minus the cheese) into the beef mixture. Now, how much chili powder you put in is to taste. If you’re not sure how much, start with a tablespoon, give it a taste, and then go up from there with what you enjoy. After the pasta is cooked, drain and add to the pot. Heat to boiling, stirring occasionally, then reduce heat and simmer covered for about 15-20 minutes.
  3. Make sure to give it a taste test at this point. It may need some more seasoning.
  4. Serve and sprinkle each serving with shredded cheese.