1-First off, get your ingredients lined up to make cooking smooth. Start with 1 tablespoon olive oil, 2 minced garlic cloves, 1 finely chopped onion, 1 chopped red capsicum, 500 grams lean ground beef, 800 grams crushed canned tomatoes, 420 grams drained canned red kidney beans, 2 1/2 cups beef broth, 250 grams uncooked elbow macaroni, and 2 cups shredded cheese. Don’t forget the spices: 1/2 teaspoon cayenne pepper, 2 teaspoons paprika, 2 teaspoons cumin, 1 1/2 teaspoons onion powder, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1 1/4 teaspoons salt. This setup takes about 10 minutes and sets you up for success.

2-Next, heat the oil in a large pot over high heat and sauté the garlic and onion for 1 minute. Add the red capsicum and cook until the onion turns translucent, building a flavorful base. Then, toss in the ground beef and cook it while breaking it up until it’s browned all over.

3-Now, stir in the crushed tomatoes, kidney beans, beef broth, uncooked macaroni, and all the spices. Bring everything to a simmer, reduce the heat to medium, cover, and cook for about 12 minutes until the pasta is al dente and the sauce thickens. Keep an eye on it to avoid any sticking.

4-Finishing Touches Turn off the stove but leave the pot on the heat. Stir in half of the shredded cheese until the mixture is slightly saucy, then adjust salt and pepper as needed. Top with the remaining cheese, cover, and let it sit for 2 minutes to melt and thicken. Finally, sprinkle with 1/4 cup chopped cilantro and serve right away. This step ensures a creamy finish that’s hard to beat for a similar cheesy pasta vibe, check out our baked Mexican mac and cheese recipe for more ideas.