Ingredients
1lb lean ground beef (I used 96/4)
1 tablespoon cornstarch
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1 cup hot water
2 cups skim milk
1-1/2 cups elbow macaroni (or other small pasta)
1 cup shredded sharp cheddar cheese
Preparation
1.Brown ground beef in a large skillet or pot. Drain and return to pan. 2.Add in cornstarch, seasonings, hot water, skim milk and pasta. Stir to combine, and bring to a boil. Reduce the heat, place a lid on top, and simmer for 10 minutes, or until pasta is al dente, stirring a couple of times. 3.Turn off the heat and stir in cheddar cheese until melted. Let stand for 5 minutes, or until sauce is thickened.
