There are a few things I love about this recipe: It is how easy it is to make, without fancy ingredients. It's a one-pan dinner (makes for less cleanup) and-- it's comforting and delicious. The big bonus...you made it yourself without any scary ingredients from a box! This tastes even better the next day, and makes a perfect re-heatable lunchbox item for the office.
Course main
Cuisine American
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 6
Author Debby - www.AFeastfortheEyes.net
Ingredients
1poundground beef
1tablespoonavocado oilyou can substitute olive or vegetable oil
1small onionfinely chopped
3tablespoonstomato paste
1tablespoonWorcestershire sauce
1 1/2teaspoonssweet paprika
1teaspoononion powder
1teaspoongarlic powder
1teaspoonsalt
1teaspoonsugar
1/2teaspoonchili powder
1/2teaspoonfreshly ground black pepper
2tablespoonall-purpose flour
2cupswhole milk
1 3/4cuplow-sodium beef broth
2cupsdried elbow macaroni pastacan substitute whole wheat if desired
2cupsshredded cheddar cheesemedium or sharp, your choice
Instructions
Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains.
Add the onions and cook until softened, about 5 minutes.
Stir in the tomato paste, Worcestershire sauce, seasonings and flour.
Pour in the milk and broth and stir.
Stir in the macaroni.
Bring to a boil then reduce to medium-low, cover and simmer for 10 to 12 minutes or until the macaroni is done. (For al dente check after 9 minutes.)
Stir in the Cheddar cheese until melted.
Serve immediately garnished with some chopped fresh parsley if desired.
Reheats well.
Notes
Recipe slightly adapted from "The Daring Gourmet".