Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 1 1/2 cups milk
- 2 cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1 tablespoon cornstarch
- 2 tablespoons water
Feel free to adjust the spices to suit your taste or substitute ground turkey for a leaner option. Mama Lou always encouraged creativity in cooking, reminding us that recipes are just guidelines to inspire your culinary journey.
Instructions
- In a large skillet, brown the ground beef over medium heat, breaking it apart with a wooden spoon until no longer pink. This was always my job when cooking with Mama Lou, and she would smile as I mastered the art of browning meat.
- Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes. The smell of onions and garlic cooking together is a fragrance that forever reminds me of family dinners.
- Season the mixture with salt, black pepper, paprika, and Italian seasoning, stirring to combine.
- Pour in the beef broth and milk, then add the elbow macaroni. Stir well, ensuring the pasta is submerged in the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 12-15 minutes, or until the pasta is tender, stirring occasionally.
- Meanwhile, mix the cornstarch with water in a small bowl to create a slurry. This was a trick Mama Lou swore by to get the perfect sauce consistency.
- Once the pasta is cooked, add the cornstarch slurry to the skillet and stir until the sauce thickens, about 2 minutes.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth. The sight of cheese melting into the mixture always makes me think of Ouma, who loved adding “just a bit more cheese” for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
