CHILI MAC SKILLET

CHILI MAC SKILLET 1 small onion 2 cloves garlic, minced 1 pound lean ground beef 3/4 lb dry macaroni noodles 1 can (28 oz) crushed tomatoes (I prefer low sodium) 3 cups beef broth (I use low sodium) 1 beef bouillon cube 1 tablespoon sugar 1/2 teaspoon each dried parsley, basil and oregano 1 tablespoon chili powder 3/4 cup sharp cheddar cheese , shredded Grate the onion with a cheese grater. Add onion, beef and garlic to a pan over medium heat. Cook until no pink remains while breaking up the meat into small pieces. Drain any fat. Add crushed tomatoes, macaroni noodles, broth, sugar, bouillon and seasonings. Bring to a boil, reduce heat to medium low and cover. Stirring occasionally, let cook 11-13 minutes or until macaroni is cooked through. Stir in cheese. Serve hot.