A hearty and flavorful one-pot meal perfect for busy weeknights.
Heat a large skillet over medium heat and add the chopped onion and green bell pepper.
Cook the vegetables until they are soft and fragrant for the best flavor.
Add the kidney beans, tomato sauce, diced tomatoes, macaroni, water, chili powder, and garlic powder to the skillet.
Stir well to ensure the macaroni is fully submerged in the liquid for even cooking.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
Stirring occasionally prevents the macaroni from sticking to the bottom of the skillet.
Remove the skillet from the heat and sprinkle the shredded cheddar cheese evenly over the top.
Cover the skillet for a minute to allow the cheese to melt completely.
Serve the chili mac hot, garnished with additional cheese or fresh herbs if desired.
Serve with a side of crusty bread or a simple salad for a complete meal.
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