Prep Time::10 mins
Cook Time::25 mins
Total Time::35 mins
Servings::4
Ingredients
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1 pound 85% lean ground beef
1/2 cup diced yellow onion
2 tablespoons tomato paste
1 tablespoon ketchup
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
3 1/2 cups beef broth
1 cup elbow macaroni
6 ounces Cheddar cheese, shredded (about 1 1/2 cups)
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat a large, heavy-bottomed pot over medium-high heat. Add beef and onion, and cook, stirring occasionally, until beef is crumbled, browned, and no longer pink, about 7 minutes. Spoon off and discard any fat.
Dotdash Meredith Food Studios
Stir in tomato paste, ketchup, garlic powder, chili powder, salt, paprika, and pepper; cook, stirring constantly, until fragrant, about 2 minutes.
Dotdash Meredith Food Studios
Add beef broth, and bring to a boil over high heat. Stir in macaroni; reduce heat to medium, and gently boil, uncovered, stirring occasionally, until pasta is tender and most of the liquid is absorbed, 13 to 15 minutes.
Dotdash Meredith Food Studios
Remove from heat, and stir in Cheddar, ensuring cheese is fully melted and incorporated, 30 to 45 seconds. Let stand until thickened before serving, about 2 minutes.
Dotdash Meredith Food Studios