Ingredients

The following ingredients have 5 Servings
  • 1 pound ground beef
  • 1 tablespoon avocado oil
  • 1 small onion (,finely chopped)
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon all-purpose flour ((Gluten Free: dissolve 1 tablespoon cornstarch in the beef broth))
  • 2 cups whole milk
  • 1 3/4 cup natural non-MSG beef broth
  • 2 cups dried whole wheat elbow macaroni pasta
  • (Gluten Free: Use GF Macaroni)
  • 2 cups shredded Cheddar cheese

Instruction

  • 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 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes.
  • Stir in the Cheddar cheese until melted.
  • Serve immediately garnished with some chopped fresh parsley if desired.