Cheesy chili Mac

Cheesy Chili Mac
adapted from: Tracey's Culinary Adv. (from Cook's)
(Printable Recipe)

1 Lb. ground beef or turkey 
1/2 onion, minced
3 cloves garlic, minced
1 Tbl. chili powder
1 Tbl. ground cumin
1 Tbl. brown sugar
salt and pepper
2 c. water
1 (15 oz.) can tomato sauce
8 oz. elbow mac (about 2 cups)
1 1/2 - 2 c. Mexican cheese blend
corn, opt.
black beans, opt.
chopped cilantro, for garnish

Heat large skillet over medium heat; add the ground meat and cook until browned.  A few minutes before the meat is done, add the minced onion.  Add the garlic and cook for 30 seconds.  Add the chili powder, cumin and brown sugar.  Season with salt and pepper.  Add the water and tomato sauce; stir well to combine.  If adding the corn and beans, add now.  Add the uncooked noodles, cover pan and cook until noodles are done, stirring occasionally to prevent the noodles from sticking to the bottom of the pan.  Don't be afraid of adding a little extra water if needed.  Turn off heat and add the cheese; stir to melt.  Garnish with chopped cilantro.