- 1 lb lean ground beef
- 1/2 onion, chopped
- 2 Tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 3 c beef broth
- 1 c uncooked elbow macaroni
- 2 c shredded cheddar cheese
- s&p
- Brown beef & onions, drain excess fat. Stir in tomato paste, garlic powder and chili powder.
- Add in the beef broth and turn heat to high. Once boiling, add in the macaroni. Reduce heat to a rapid simmer and let it cook uncovered until the pasta is tender and most of the liquid is absorbed (13-15 minutes).
- Remove from heat and stir in cheese and season with salt and pepper.
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