One-Skillet Cheesy Beef and Bell Pepper Macaroni

Wash, seed, and roughly chop 1 medium red bell pepper and 1 medium yellow bell pepper.

Place the chopped bell peppers and 15 oz canned tomato sauce into a blender or food processor. Blend on high speed for 1 to 2 minutes until completely smooth and no visible pepper pieces remain.

In a deep 12-inch cast-iron skillet, combine the pureed pepper and tomato mixture, 2 cups beef broth, 1 tsp mild chili powder, and 1/2 tsp garlic powder. Stir to combine and bring to a boil over medium-high heat.

Add 8 oz uncooked elbow macaroni to the boiling liquid. Stir well to ensure the pasta is submerged.

Reduce the heat to medium-low, cover the skillet with a lid, and simmer for 8 to 10 minutes, stirring occasionally to prevent the macaroni from sticking to the bottom. The pasta should be tender and most of the liquid should be absorbed into a thick sauce.

Stir in 1.5 lb leftover cooked ground beef (reserved from Day 2). Cook uncovered for 2 minutes, stirring gently, until the beef is thoroughly heated through.

Sprinkle 1.5 cups shredded cheddar cheese evenly over the top of the macaroni mixture. Cover the skillet with the lid for 1 to 2 minutes until the cheese is completely melted and bubbly.

Remove from the heat and serve family-style directly from the cast-iron skillet.