Ingredients
Units
Scale
- 1 lb ground beef
- 1 (12 oz) box elbow macaroni pasta (uncooked)
- 2 cups low sodium beef broth
- 1 1/2 cups heavy whipping cream
- 3 tbsp. tomato sauce
- 1/2 yellow onion
- 1 cup bell peppers
- 1 1/2 tbsp. corn starch
- 1 tbsp. paprika
- 2 tsp. garlic powder
- salt & pepper to taste
- 2 cups - 1 (8oz) bag of shredded sharp cheddar cheese
Instructions
- Start by cooking the beef in a large pan. Once the meat is fully cooked, drain the fat with a paper towel.
- Next, add the onion and bell peppers.
- Season with salt, pepper, garlic powder, cornstarch, and paprika. Mix everything together well.
- Add in the beef broth and mix in.
- Add in the heavy cream and tomato sauce. Mix well and bring to a boil.
- Once the liquids are at a boil, add the full box of pasta and cover the pan. Cook for 8–10 minutes, or until the pasta is al dente.
- Add in the cheese, mix until melted, & serve! Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: 30 minute recipes