Ingredients:

• 1 pound (500g) lean ground beef
• 1 small onion, finely chopped
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• pinch to ½ teaspoon cayenne powder
• salt and pepper to taste
• 1½ cups (355ml) milk
• 1½ cups (355ml) beef broth
• 2 cups (260g) elbow macaroni, uncooked
• 1 (8oz) (227g) can tomato sauce
• 2 cups (225g) shredded cheddar cheese

Instructions:

1. Heat a large skillet over medium heat.
2. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper.
3. If using a ground beef with a higher fat content add in the seasonings after draining the grease.

Instructions:

1. Heat a large skillet over medium heat.
2. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper.
3. If using a ground beef with a higher fat content add in the seasonings after draining the grease.
4. Stir in the milk, broth, macaroni and tomato sauce.
5. Bring to a boil, cover and reduce heat to a simmer.
6. Cook for 10-12 minutes or until pasta is tender.
7. Stir occasionally to prevent sticking.
8. Stir in cheddar cheese until melted.