skillet chili mac

We made the Skillet Chili Mac that is in this month's Everyday Food, and it was delish. :)

Here's the recipe. The only three things I would recommend are to go ahead and cook the whole pound of pasta (rather than the 3/4 they call for), because you'll have a lot of leftover sauce if you don't. And really salt the pasta water well, because rigatoni is big and bland and needs it. Also, it doesn't mention draining the fat off the ground beef, but do that. :)

coarse salt and ground pepper
3/4 pound rigatoni or other tube-shaped pasta
1 t. extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
1 pound ground beef chuck (85% lean) 
1 + 3/4 t. ground cumin
1 c. corn kernels, thawed if frozen
1 small zucchini, diced medium
1 can (28 oz.) diced tomatoes
2 ounces cheddar, grated (3/4 c.) 

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet, heat oil over medium. Add garlic and onion and cook until onion is translucent. 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.