Ingredients

• 1 lb ground beef
• 1 tbsp avocado oil
• 1 small onion, finely chopped
• 3 tbsp tomato paste
• 1½ tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp sugar
• ½ tsp chili powder
• ½ tsp ground black pepper
• 2 tbsp all-purpose flour
  • For gluten-free: use 1 tbsp cornstarch dissolved in the beef broth instead
• 2 cups whole milk
• 1¾ cups good-quality beef broth
• 2 cups dried whole wheat elbow macaroni
  • Gluten-free? Use GF elbow macaroni
• 2 cups shredded cheddar cheese

Instructions

1. Heat the avocado oil in a large skillet over medium-high heat.
2. Add the ground beef and cook until it’s fully browned with no pink left.
3. Toss in the chopped onion and sauté for about 5 minutes until softened.
4. Stir in the tomato paste, spices, and flour. Mix well to coat the beef.
5. Pour in the milk and beef broth. Stir to combine.
6. Add the dry macaroni and bring the mixture to a boil.
7. Once boiling, reduce the heat to medium-low. Cover and let it simmer for 10–12 minutes, or until the pasta is tender.
   • Check around the 9-minute mark for al dente texture.
8. Turn off the heat and stir in the shredded cheddar until it's melted and creamy.

• Garnish with fresh chopped parsley for a pop of color and flavor.

Nutrition

Calories: 565kcal | Carbohydrates: 36g | Protein: 31g | Fat: 33g | Saturated Fat: 15g
Cholesterol: 101mg | Sodium: 905mg | Potassium: 685mg | Fiber: 1g | Sugar: 6g | Vitamin A: 925IU | Vitamin C: 3.1mg | Calcium: 398mg | Iron: 3.4mg