- 1 lb ground beef
- 1 tablespoon ketchup
- 2 teaspoons mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups 1% milk
- 1 cup chicken or beef stock
- 2 cups whole grain elbow macaroni
- 2 cups of shredded sharp cheddar cheese
- 1/3 cup grated parmesan cheese
In a medium to large pot cook the ground beef, breaking up as it cooks.
After about 3-4 minutes stir into the ground the ketchup, mustard, Worcestershire sauce, onion powder, and garlic powder. Continue to cook beef until no longer pink.
Stir in the milk and broth, bring to a boil.
Add in the pasta and reduce liquid to a simmer.
Simmer for about 10 minutes or until pasta is tender.
Remove from heat and stir in both cheeses until melted.
Serving: 1g | Calories: 457kcal | Carbohydrates: 37g | Protein: 34g | Fat: 21g | Saturated Fat: 11g | Fiber: 4g | Sugar: 6g