1 pound ground beef
1 tablespoon oil
1 small onion ,finely chopped
3 tablespoons tomato paste
1 1/2 teaspoons sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
2 tablespoon all-purpose flour (Gluten Free: dissolve 1 tablespoon cornstarch in the beef broth)
2 cups whole milk
1 3/4 cup beef broth
2 cups dried elbow macaroni pasta
2 cups shredded Cheddar cheese
Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste, seasonings and flour. Pour in the milk and broth and stir. Stir in the macaroni.
Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes.
Stir in the Cheddar cheese until melted.
Serve immediately garnished with some chopped fresh parsley if desired.