1 pound (500g) lean ground beef
1 small onion, finely chopped
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon garlic powder
pinch to ½ teaspoon cayenne powder
salt and pepper to taste
1½ cups (355ml) milk
1½ cups (355ml) beef broth
2 cups (260g) elbow macaroni, uncooked
1 (8oz) (227g) can tomato sauce
2 cups (225g) shredded cheddar cheese
Heat a large skillet over medium heat. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper. If using a ground beef with a higher fat content add in the seasonings after draining the grease.
Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for 10-12 minutes or until pasta is tender. Stir occasionally to prevent sticking.
Stir in cheddar cheese until melted.