The boxed stuff from your childhood, rebuilt from scratch in the same amount of time it takes to follow the box. Cheaper, better, and no mystery powder.
What You Need
Serves
4
- 1 lb ground beef
- 2 cups elbow macaroni
- 3 cups beef broth
- 1 cup milk
- 2 tablespoons tomato paste
- 2 cups shredded cheddar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
How to Make It
- 1
Brown beef in a large deep skillet over medium-high, breaking it up as it cooks, 5 minutes. Drain excess fat if heavy. Stir in paprika, garlic powder, onion powder, and tomato paste. Cook 60 seconds until the paste darkens.
- 2
Add broth, milk, and pasta. Stir, bring to a boil, then reduce to medium. Cook uncovered 8–10 minutes, stirring often, until pasta is tender and liquid has reduced to a sauce.
- 3
Kill the heat. Stir in cheddar in 3 batches until melted. Season with salt. Serve straight from the pan.
