Ingredients

• 1 pound ground beef

• 1 onion chopped

• 5 cloves garlic chopped

• 2 tablespoons tomato paste

• 1 tablespoon garlic powder

• 1 tablespoon chili powder

• 1 tablespoon Worchester sauce

• 1 3/4 cup uncooked elbow pasta (or whatever small pasta you have)

• 4 cups broth (I like beef)

• 2 cups shredded cheddar cheese

• Salt and pepper to taste

Instructions 

1. Add the beef and onions to a large pot and cook over medium-high heat until the beef has browned (about 7-10 minutes), breaking the meat up with your spoon as you go along.

2. Stir in the tomato paste, garlic powder, Worchester sauce and chili powder.

3. Add in the beef broth and increase the heat to high. Once it starts boiling, add in the macaroni.

4. Reduce the heat so it's not boiling. you’ll want a rapid simmer. Let it cook uncovered until the pasta is tender and most of the liquid has been absorbed (about 13-15 minutes). I stir it every couple of minutes, so the bottom doesn’t burn.

5. While it's cooking, grate the cheese and set aside.  

6. Take the pot off the heat and stir in the cheese. Season with salt & pepper as needed.

7. Enjoy!