Melissa Tate TX

Ingredients:

2 Tbsp olive oil

1 lb ground beef, good quality lean beef is best

1 1/2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 Tbsp tomato paste

12 oz dried elbow pasta, can use gluten free if needed

2 cups beef broth

2 cups milk

1 cup shredded cheddar cheese

fresh or dried parsley for garnish, if desired

Directions:

Heat 2 inch deep (or more) pan over medium heat. Add olive oil and then ground beef. Crumble beef and begin to brown. Add salt, pepper, garlic powder, onion powder and combine. Stirring until beef is no longer pink. Drain fat if necessary, 1-2 Tbsp of fat is good for flavor. Add tomato paste and stir. Add pasta, beef broth and milk. Stir to combine. Bring to a boil. Reduce heat to low and cover. Cook on low 12-14 minutes, stirring occasionally until pasta is tender. Remove from heat and stir in cheddar cheese. Garnish with parsley and serve.