Skillet Chili Mac

A few of you asked for the Skillet Chili Mac recipe. I just typed it out for a friend so thought I'd copy it on to here as well. Let me know if you try it.

The recipe is from Cook's Illustrated. My sister has the book and there are some recipes online, but most require a paid subscription. (You might find Cook's Illustrated books in your library as well.)

A few notes:
You NEED a 12" non-stick skillet with a lid.
Prep everything before you start to cook as it all happens at once and it's easier if everything is ready.
I added half a can of corn niblets. So yummy. It made it a bit nicer to look at.

Notes from the book:
For a lighter dish, substitute lean ground turkey. To spice things up, add half-teaspoon red pepper flakes with the chili powder, or serve with Tobasco. If you can't find shredded Mexican cheese blend, substitue 1 cup shredded Monterey Jack cheese and 1 cup shredded cheddar cheese. (The only Monterey cheese I found in my deli was "salsa" flavoured. It worked well.)

1 Tbs. vegetable oil
1 pound lean ground beef
1 onion, minced
1 Tbs. chili powder
1 Tbs. ground cumin
Salt & pepper
3 garlic cloves, minced
1 Tbs. brown sugar
1 (15 oz.) can tomato sauce
2 cups water
2 cups (8 oz.) elbow macaroni
1 (8 oz.) pkg. shredded Mexican cheese blend

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add beef, onion, chili powder, cumin, and half-teaspoon salt. Cook, breaking beef into pieces with wooden spoon, until beef is no longer pink, about 3 minutes.

Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until macaroni is tender, 10 to 15 minutes.

Season with salt and pepper to taste. Stir in 1 cup of cheese and sprinkle remaining 1 cup cheese over top. Cover and let sit off heat until cheese melts, about 2 minutes. Serve. Enjoy. :)