Ingredients
Units
Scale
- 1-pound 93% lean ground beef
- 1/2 cup finely chopped onion
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 1/2 cups beef broth, divided (33% lower-sodium or no-added salt)
- 2 cups skim milk
- 2 cups of uncooked elbow macaroni
- 2 teaspoons cornstarch
- 4 ounces shredded cheddar cheese, 2%
Instructions
- Brown the protein: Heat a large skillet over medium heat and cook the ground beef and onion until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add the seasonings: Stir in the tomato paste, chili powder, garlic powder, and black pepper. Cook, stirring constantly, until fragrant for about 1 minute.
- Add the liquids and cook the pasta: Add 4 cups of beef broth (the whole box) and bring to a boil over high heat. Once at a boil, stir in the milk and macaroni and reduce the heat to medium. Simmer, uncovered, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.
- Thicken the sauce: Stir together the cornstarch and the remaining 1/2 cup beef broth in a small bowl until combined. Add the cornstarch mixture to the skillet. Bring to a simmer over medium heat and continue to cook, stirring often, until the sauce thickens slightly, about 3 minutes.
- Add the cheese and serve: Remove from heat and stir in the cheese, ensuring it is fully melted and incorporated. Allow to sit and thicken for about 5 minutes before serving. Store in an airtight container in the fridge for up to 3 days. Add a splash of broth before reheating to help loosen up the sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Mains