- 1 lb ground beef
- 1 tbl canola oil
- 1 small onion , finely chopped
- 3 tbl tomato paste
- 1½ tsp sweet paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- salt & pepper
- 1 tsp sugar
- ½ tsp chili powder
- 2 tbl flour
- 2 cups milk
- 1¾ cup beef broth
- 2 cups dried elbow macaroni
- 2 cups shredded cheddar cheese
heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains.
add the onions and cook until softened, about 5 minutes.
stir in the tomato paste, seasonings and flour.
pour in the milk and broth and stir.
stir in the macaroni.
bring to a boil then reduce to medium-low, cover and simmer for 8 minutes stirring occasionally to keep the pasta from sticking.
stir in the cheddar cheese until melted.