Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef
  • ½ teaspoon seasoning salt (use your favorite brand)
  • ½ teaspoon fresh ground black pepper
  • 5 cups low sodium beef broth
  • ½ cup heavy cream
  • 8 ounces tomato sauce (1 small can)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons beef bouillon powder (or 1 beef bouillon cube or 1 tablespoon Better Than Bouillon Beef Base)
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika (or smoked paprika)
  • 16 ounces elbow macaroni
  • 3 cups sharp cheddar cheese (freshly grated, divided (about 12 ounces))
  • fresh parsley (optional)

Instruction

  • Place the lean ground beef, seasoning salt, and black pepper in a large dutch oven or deep skillet over medium high heat. Cook, breaking up the meat as you go, until no pink remains. Drain the excess fat.
  • Stir in low sodium beef broth, cream, tomato sauce, Worcestershire sauce, beef bouillon powder (cube or beef base), dijon mustard, Italian seasoning, onion powder, garlic powder and paprika. Bring to a boil.
  • Add the macaroni and stir to combine. Bring to a simmer and cook, uncovered until pasta is al dente, about 10 minutes.
  • Sprinkle in two cups of the shredded cheese and stir until melted and combined.
  • Sprinkle the remaining shredded cheese on top before serving. Garnish with fresh parsley if desired.