As someone who learned from my grandma that the best dishes start with fresh ingredients, I always keep a well-stocked fridge and pantry. For this recipe, gather the following:

• 1 pound (16 oz) elbow macaroni or any pasta shape you prefer
• 1 pound ground beef or turkey (for a lighter option, you can use ground chicken or plant-based crumbles)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (10 oz) can diced tomatoes with green chilies (mild or hot depending on your spice preference)
• 1 cup beef or chicken broth (you can substitute with water if needed, but broth adds flavor)
• 1 cup shredded cheddar cheese (feel free to mix with Monterey Jack or Pepper Jack for extra kick)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• Optional toppings: sliced jalapeños, chopped cilantro, sour cream, sliced olives, or chopped green onions

Feel free to swap out ingredients—like using ground turkey instead of beef, or adding some corn or black beans for extra texture and nutrition. I often keep a few cans of beans in my pantry for times I want to sneak in more veggies without extra fuss. This recipe is forgiving, and that’s part of its charm—my grandma always said that cooking should be flexible and fun, not rigid and stressful.