| Prep Time | 5 Minutes |
| Cook Time | 25 Minutes |
| Servings |
People
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Ingredients
- 1 lbs Ground Beef Lean
- .5 cup Onion Chopped
- 2 tbsp Tomato Paste
- .5 tsp Garlic Powder
- .5 tsp Chili Powder
- 1 cup Elbow Macaroni
- 3 cups Beef Broth
- 2 cups Shredded Cheddar Cheese
- .5 tsp Salt
- .5 tsp Black Pepper
Ingredients
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Instructions
- Add the beef and onions to a soup pot. Cook over medium-high heat until the beef has browned (about 7-10 minutes), breaking the meat up with your spoon as you go along. If there's a lot of excess fat, spoon most of it out.
- Stir in the tomato paste, garlic powder, and chili powder.
- Add in the beef broth and increase the heat to high. Once it starts boiling, add in the macaroni.
- Reduce the heat so it's not furiously boiling (a rapid simmer is good). I ended up cooking mine over medium heat.
- Let it cook uncovered until the pasta is tender and most of the liquid has been absorbed (about 13-15 minutes). I stir it every couple of minutes.
- While it's cooking, grate the cheese (this saves prep time at the start of the recipe).
- Take the pot off the heat and stir in the cheese. Season with salt & pepper as needed. I let it sit for a couple minutes prior to serving (soaks up the sauce and flavors more), but you can serve it right away.