Cheeseburger Chili Mac

Very good plus This recipe is by Alisha Bangert 2 tbs olive oil 1 1/2 pounds ground sirloin 1 large onion, finely chopped 2 Tbs chili powder Salt and ground black pepper 1/2 cup ketchup 1/4 cup yellow mustard 1 to 2 cups beef stock ( depending on liquidy you want it) 1 pound whole wheat elbow macaroni 1 1/2 cups shredded sharp yellow cheddar (the sharper the the better) Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta. Place a. Medium pot over medium-high heat with olive oil. Add the meat to the pan and cook until golden brown, 5-6 min. Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes. While the chili is working, salt the boiling water and drop the pasta in. Cook to al dente according to directions then drain and return to pot. Add the chili to the pot with the pasta and give a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad.