In a large pot of salted boiling water, cook the
Elbow Macaroni (1 box)
for 2 minutes less than the package instructions. Save 1 cup of pasta water, drain the pasta and set aside.
In a large stockpot over high heat, brown the
80/20 Lean Ground Beef (1.5 lb)
for about 5 minutes.
Yellow Onion (1)
and continue cooking for about 3 minutes, until meat is thoroughly cooked and the onion is soft. Reduce heat to medium.
Diced Tomatoes (1 can)
Chili Beans (1 can)
Chili Seasoning (2 packets)
, and pasta water. Cook for about 10 minutes or until the liquid is reduced and thickened. Stir occasionally.
Add in the
Shredded Cheddar Cheese (1 1/2 cups)
Salt (to taste)
, and cooked macaroni. Stir to combine for another minute. Remove from heat.
Scallions (to taste)
and serve immediately!