Ingredients
- 1 pound lean ground beef
- 2 tbsp tomato paste
- 8 ounces elbow macaroni half of a typical box
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/2 tsp salt
Method
- In a large pot or dutch oven cook the ground beef over medium heat until no longer pink, drain grease if necessary.
- Add in the seasonings, tomato paste and beef broth. Increase the heat to high and bring the beef mixture to a boil.
- Add in the uncooked pasta and stir together.
- Turn the heat down to medium and continue cooking 10-13 minutes until the pasta is al dente, stirring occasionally.
- When the pasta is tender sprinkle in the shredded cheese and stir together until melted.
- Let sit 5 minutes to thicken before serving.
Nutrition
Notes
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- Add bacon for a meatier dinner
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- If you don't like chili power, use paprika instead. If you do like the heat, add crush red pepper flakes and hot sauce.
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- Add in diced onions and/or bell peppers when browning the beef.
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- Store leftovers in the fridge up to 3 days in an air tight container. If it's too thick when you reheat add a splash of beef broth. Reheat on the stove top in a pot or in the microwave.
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- Do not cook the macaroni separately and add it in, trust me on this one! It must be cooked in the pot with the beef broth in order to achieve the right creamy consistency.
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- This dish does not freeze well, in my experience. Best to be enjoyed immediately.
- I have tried this with low carb pasta and it's not the same, the sauce doesn't stick to the pasta and due to the lack of starch the sauce doesn't get thick and creamy. I do not recommend low carb pasta for this dish.