Ingredients:

• 1 lb ground beef
• 1 tbsp avocado oil
• 1 small onion, finely chopped
• 3 tbsp tomato paste
• 1 ½ tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp sugar
• ½ tsp chili powder
• ½ tsp freshly ground black pepper
• 2 tbsp all-purpose flour (For gluten-free, dissolve 1 tbsp cornstarch in the beef broth)
• 2 cups whole milk
• 1 ¾ cups quality beef broth
• 2 cups dried whole wheat elbow macaroni (For gluten-free, use gluten-free macaroni)
• 2 cups shredded cheddar cheese

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Add the finely chopped onions and cook for about 5 minutes until they soften.
3. Stir in the tomato paste, seasonings (paprika, onion powder, garlic powder, salt, sugar, chili powder, and black pepper), and flour. Mix everything together well.
4. Pour in the milk and beef broth, stirring to combine. Add the macaroni and bring the mixture to a boil.
5. Once boiling, reduce the heat to medium-low. Cover the skillet and simmer for 10-12 minutes, or until the macaroni is cooked through. For al dente, check after 9 minutes.
6. Once the pasta is cooked, stir in the shredded cheddar cheese until it melts and creates a creamy sauce.
7. Serve immediately, and optionally garnish with chopped fresh parsley.

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