Ingredients
Scale
- 1 lb ground beef
- 2 cups milk
- 1 cup beef broth
- 2 cups elbow macaroni, uncooked
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is no longer pink. Drain any excess fat.
- Stir in paprika, oregano, salt, and pepper.
- Pour in milk and beef broth, then bring the mixture to a simmer.
- Add the uncooked elbow macaroni to the skillet, stirring well. Cover and let it simmer for about 12-15 minutes, or until the pasta is tender.
- Once the pasta is cooked, remove the skillet from heat and stir in the shredded cheddar cheese until it’s completely melted and the sauce is smooth.
- Garnish with chopped parsley if desired and serve warm.
Notes
-
- For a leaner option, ground turkey can be used instead of beef.
- Feel free to add in extra vegetables like peas or carrots for a nutritional boost.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500
- Sugar: 6g
- Sodium: 800mg
- Saturated Fat: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
