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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Adapted from Chickens in the Road Ingredients:
1 lb ground beef |
1 cup hot water |
2 cups milk |
1 1/2 cups elbow macaroni |
1 cup cheddar cheese, shredded |
1 tablespoon cornstarch |
1 tablespoon chili powder |
1 teaspoon garlic powder |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon paprika |
Directions:
1. Brown ground beef in a large skillet; drain.
2. Add the hot water, milk, pasta, and the seasonings.
3. Bring to boil.
4. Cover and simmer on low about 12 minutes, stirring occasionally, until pasta is tender.
5. In the last few minutes of cook time, stir in the cheese; cover the pot again for the final few minutes of cook time.
6. When the pasta is tender and the cheese is melted, turn off heat and uncover. Let mixture stand, uncovered, about five minutes. It will continue to thicken as it stands.
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