Ingredients
Method
Preparation
- Add the beef and onions to a soup pot over medium-high heat. Cook until the beef is browned, about 7-10 minutes.
- Spoon out excess fat and stir in the tomato paste, garlic powder, and chili powder.
- Gradually add the beef broth and bring to a boil.
- Toss in the elbow macaroni and let it cook uncovered on a rapid simmer for 13-15 minutes, stirring every couple of minutes.
- Once the pasta is tender, stir in the grated cheddar cheese until melted and creamy.
- Allow the dish to sit for a couple of minutes before serving.
Notes
This dish can be customized by adding veggies like bell peppers or spinach, or by using different cheeses.
