Heat olive oil in a large pot over medium high heat. Add beef and break up with a wooden spoon so it begins to cook.
Add in the onions, cornstarch, paprika, salt and pepper. Stir and cook until beef is no longer pink.
Add in garlic. Stir and cook for 1 more minute.
Add in the ketchup and Worcestershire. Stir to combine.
Pour in the dry macaroni and beef broth. Bring to a boil.
Then, turn heat down to low, cover and cook for 8-10 minutes or until noodles are done.
Lastly add in the milk and cheese. Stir to combine. Season with salt and pepper as needed and serve warm!
I recommend using freshly grated cheddar cheese, not the pre-shredded kind.Be sure to add in the pasta dry. No need to cook it before! (yay!)When reheating leftovers I find it best to do so on the stove and add in a little milk to make it creamy again.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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