One-pot comfort food doesn't get much easier than this. Garlicky scallion greens bloom in warm oil before a bold mix of chili powder, cumin, smoked paprika, and a hint of cayenne builds serious depth in the sauce. Diced tomatoes, broth, and tomato paste simmer down thick and rich, and the elbow pasta cooks right in that sauce, soaking up every bit of smoky, savory flavor as it goes. A blanket of melted cheddar stirred in at the end turns the whole pot glossy and irresistible, finished with a scatter of fresh scallions for brightness. It's a hearty, spoonable dinner that comes together in one skillet with minimal cleanup, and it's a solid pick for a vegetarian dinner rotation.
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Heat the garlic-infused oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1 minute.
Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the pan and spoon off any excess fat.
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