Ingredients
Scale
- 2 lbs (900g) ground beef
- 8 oz (225g) elbow macaroni or similar pasta
- 2 cups (500ml) beef broth
- 1 cup (250ml) milk
- 2 cups (200g) shredded cheddar cheese
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Brown the ground beef in a large skillet over medium heat. Drain excess fat.
- Add the uncooked pasta, beef broth, milk, Worcestershire sauce, garlic powder, onion powder, and paprika to the skillet.
- Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
- Stir in the shredded cheese until melted and smooth.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a spicier version, add 1/2 tsp cayenne pepper.
- Substitute ground turkey for a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg