Ingredients:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
2 cups beef broth
1 1/2 cups milk
2 cups elbow macaroni, uncooked
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
Directions:
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
Stir in the beef broth, milk, uncooked macaroni, diced tomatoes (with juice), paprika, parsley, onion powder, garlic powder, salt, and black pepper.
Bring to a boil, then reduce heat and simmer, covered, for about 10-12 minutes, or until the macaroni is tender, stirring occasionally.
Remove from heat and stir in the shredded cheddar cheese until melted and well combined.
Serve hot and enjoy!
