Recipe printed from Jenn's Food Journey, adapted from America's Test Kitchen 30-Minute Suppers
1 lbs 93% lean ground beef
1/2 sweet onion, finely chopped
1 red bell pepper, seeded and finely chopped
2 garlic cloves, finely minced
2 chipotle peppers packed in adobo sauce, finely chopped - Plus 1 Tablespoon adobo sauce
2 cups elbow macaroni (I used whole grain)
2 cups beef broth
1 cup water
4 Roma tomatoes, seeded and chopped
1 cup shredded pepper jack cheese
salt and pepper to taste
Cook beef over medium-high heat in a Dutch oven or large, deep skillet with a lid, about 3 minutes. Add the onion and cook another 3 minutes. Add the bell pepper and cook until softened, about 5 more minutes. Stir in garlic and chipotles and cook until fragrant, about 30 seconds.
Add the broth, water, adobo sauce, and macaroni to the pot and bring to a boil. Reduce heat to low, cover, and allow to simmer for 8-10 minutes or until the pasta is cooked through, stirring occasionally. Add the cheese and stir until melted and incorporated. Stir in the tomatoes and season with salt and pepper. Serve with warm crusty bread and enjoy!