Description
There are no junk ingredients, and it tastes far better than store-bought! Furthermore, it is a healthy choice for you and your family.
Ingredients
Scale
- 1 pound of ground beef.
- 1 tablespoon of avocado oil.
- 1 small, finely chopped onion
- 3 tablespoons tomato paste.
- 1 1/2 teaspoons sweet paprika.
- 1 teaspoon of onion powder.
- 1 teaspoon of garlic powder.
- 1 teaspoon salt.
- 1 teaspoon of sugar.
- 1/2 teaspoon of chili powder.
- 1/2 teaspoon of freshly ground black pepper.
- 2 tablespoons all-purpose flour (gluten-free: dissolve 1 tablespoon cornflour in beef broth)
- 2 cups whole milk.
- 1 3/4 cup quality beef broth
- 2 cups dried whole wheat elbow macaroni pasta
- Gluten-free option: GF macaroni.
- 2 cups shredded cheddar cheese.
Instructions
- Heat the oil in a large skillet over medium-high heat, then brown the ground beef until no pink remains. Add the onions and simmer for 5 minutes or until softened. Mix in the tomato paste, seasonings, and flour. Pour in the milk and broth and whisk. Stir in the macaroni. Bring to a boil, then decrease the heat to medium-low, cover, and cook for 10-12 minutes or until the macaroni is done. Check for al dente after 9 minutes. Stir in the Cheddar cheese until melted. Feel free to tweak the seasonings, adding more or less spices as needed. This macaroni and cheese is ideal with a simple green salad or steamed vegetables. Serve immediately, garnished with chopped fresh parsley, if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 565kcal
- Sugar: 6g
- Sodium: 905mg
- Fat: 33g
- Saturated Fat: 15g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 101mg