This recipe is great for a last-minute meal in under 30 minutes!
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From the Kitchen of: Haley Dietz | Alma, NE
INGREDIENTS
- 1 lb ground beef
- 2/3 cup diced onion (approx. 1 medium onion)
- 2 cups milk
- 1 ¼ cups chicken broth
- 1 ½ cups elbow macaroni
- 1 tablespoon cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 2/4 cups shredded sharp cheddar cheese
DIRECTIONS
In a small bowl, combine 1 tablespoon cornstarch, 2 teaspoons garlic powder, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon paprika and ½ teaspoon black pepper. Set aside.
Brown 1 lb ground beef and 2/3 cup diced onion.
Add 2 cups milk, 1 ¼ cups chicken broth and 1 ½ cups elbow macaroni to the beef. Stir in the cornstarch and spice mixture. Bring to a boil.
Reduce heat and simmer, covered, for 9-12 minutes or until pasta is cooked, stirring occasionally. Add more broth or water if needed.
Remove from heat and stir in cheese until melted. Serve hot.
