← Nouns Cooking · American

Ingredients

• 450 g lean minced beef
• ½ Onion, finely diced
• 1 tsp Garlic powder
• 1 tsp Paprika
• ½ tsp mild chilli powder
• ½ tsp Mustard powder (dry mustard)
• 1 tbsp Tomato purée (paste)
• 1 tsp Salt
• ½ tsp Black pepper
• 300 ml Beef stock
• 400 ml Milk
• 200 g elbow macaroni
• 170 g sharp cheddar, grated

Method

1. Brown the beef and onion in a large, deep frying pan over medium-high heat for 6–8 min, breaking up the meat. Drain off the excess fat.
2. Stir in the garlic powder, paprika, chilli powder, mustard powder, tomato paste, salt and pepper and cook for 1 minute.
3. Pour in the stock and milk and bring just to the boil. Stir in the macaroni, then cover, turn the heat to low and simmer for 12–14 min, stirring often, until the pasta is tender and most of the liquid is absorbed.
4. Take the pan off the heat and stir in the cheddar a handful at a time until creamy. Let it stand for 2 min to thicken, then serve.

Tips

• Keep the heat low once the milk goes in, and stir often, so it doesn’t catch on the bottom.
• Grate the cheese yourself: pre-grated cheese has anti-caking powder that can make the sauce grainy.

Sources

Written in our own words after cross-checking these recipes:

Spend With Pennies Taste of Home RecipeTin Eats