1-First Steps: Browning the Meat: Start by adding 1 pound lean ground beef and 1/2 medium onion, chopped, to the pot. Cook for 7-10 minutes, stirring to break up the meat until it’s browned and the onion softens. If there’s extra fat, drain it off to keep the dish lighter and healthier.

Once the beef is ready, mix in 2 heaping tablespoons tomato paste, 1/2 teaspoon garlic powder, and 1/2 teaspoon chili powder. Let this cook for a couple of minutes to blend the flavors deeply. It’s a small step that makes a big difference in taste.

2-Adding Liquids and Pasta: Pour in 3 cups beef broth and bring everything to a boil over high heat. This adds moisture and richness to the dish. When it reaches a boil, stir in 1 cup uncooked elbow macaroni, then lower the heat to a rapid simmer.

Cook uncovered for 13-15 minutes, giving it a stir now and then to avoid sticking. While the pasta cooks, grate 2 cups sharp cheddar cheese fresh for the best melt and flavor. Keep an eye on the liquid levels, as cooking times can vary based on your stove.

3-Finishing Touches: Take the pot off the heat once the pasta is tender and most of the liquid is gone. Stir in the grated cheese until it melts smoothly into the mix. Add salt and pepper to taste, and let it sit for a few minutes to thicken up.