4 servings
- 1 pound 80/20 ground beef
- 1/2 cup finely chopped yellow onion
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/4 cups beef broth, divided
- 1 cup milk
- 1 cup uncooked elbow macaroni
- 1 teaspoon cornstarch
- 6 ounces shredded sharp Cheddar cheese (about 1 1/2 cups)
- Heat a large, deep-sided skillet over medium-high heat.
- Add the beef and onion. Cook, stirring occasionally to break the meat into crumbles, until browned and no longer pink, about 5 minutes.
- Spoon off and discard any fat.
- Stir in the tomato paste, chili powder, garlic powder, salt, and pepper.
- Cook, stirring constantly, until fragrant, about 1 minute.
- Add 2 cups of the beef broth and bring it to a boil over high heat.
- Once boiling, stir in the milk and macaroni, then reduce the heat to medium.
- Simmer, uncovered, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.
- Stir together the cornstarch and the remaining 1/4 cup of beef broth in a small bowl until combined.
- Add the cornstarch mixture to the skillet.
- Bring to a simmer over medium heat, then cook, stirring often, until the sauce thickens slightly and becomes glossy, about 3 minutes.
- Remove from heat and stir in the cheese, ensuring it is fully melted and incorporated.
- Allow to sit and thicken about 5 minutes before serving.
- Store in an airtight container in the fridge for up to 4 days.
- Add a splash of water before reheating to help loosen up the sauce.