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
Over medium heat, heat a large skillet. Ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt, and pepper are cooked together in a skillet. Seasonings should be added after the grease has been drained if using ground beef with a higher fat level.
Combine the milk, broth, macaroni, and tomato sauce in a mixing bowl. Bring to a boil, then cover and reduce to a low heat. Cook, stirring occasionally, for 10-12 minutes, or until the pasta is cooked. To avoid sticking, stir occasionally.
Add the cheddar cheese and stir until it melts.