Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon Olive Oil
  • 1 lb Ground Beef ((lean is best))
  • 1/2 cup Onion, (diced)
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Garlic Powder
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Ground Mustard
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 lb Elbow Macaroni
  • 5 Cups Beef Broth
  • 2 Cups Cheddar Cheese, (shredded)
  • 1 Cup Heavy Cream ((or half and half))
  • Parsley, (chopped (for garnish))

Instruction

  • In a large pot over medium heat, add the olive oil and ground beef. Cook the ground beef until no longer pink for about 5-7 minutes.
  • Add the diced onions, and cook until softened and translucent.
  • Add the Worcestershire sauce and the tomato paste and stir until well-combined.
  • Add the garlic powder, chili powder, ground mustard, salt, and pepper. Stir to combine.
  • Stir in the beef broth and the uncooked macaroni. Bring to a gentle simmer over medium or medium/low.
  • Cover the pot and heat for 5 minutes. Uncover, stir briefly, replace the cover, and heat for 5 more minutes, or until just al dente.
  • Once the noodles are cooked, stir in the heavy cream.
  • Sprinkle in 1½ cups of the shredded cheddar, stirring as you do so.
  • Top with the remaining 1/2 cup cheese, replace the lid, and heat for an additional 2-3 minutes, until the cheese is melted.
  • Season with additional salt and pepper to taste. Top with parsley and serve!