What you need,
1 lb. ground beef
1 small onion, finely diced
1 cup chicken stock
2 cups milk (I used 1%)
1 ½ cups macaroni noodles
1 tbsp. cornstarch
1 tsp. garlic powder
½ tsp. season salt
½ tsp. paprika
¼ tsp. cayenne
1 tsp. sugar
Salt & Pepper to taste
1½ cups sharp cheddar cheese, grated
Heat a large skillet over medium high heat. Cook the ground
beef until it is browned and cooked through. Drain off any excess fat.
Add the chopped onion and cook for 2-3 minutes or until the
onions begin to soften.
Into the milk, whisk in the cornstarch, garlic powder,
season salt, paprika, cayenne and sugar.
Stir the macaroni noodles into the beef mixture and cook for
a minute or so. Add the chicken stock and the milk mixture, stir to combine.
Bring the mixture to a boil and reduce the heat to medium.
Cover the pan and let it cook for 10-12 minutes or until the noodles are
tender.
Turn the heat off and add the cheese, a little at a time
until it is all incorporated.
Season the mixture with salt and pepper to taste.
Serve right away with a nice green salad.
Jen of My Tiny Oven
