Cheesy beef and elbow mac

 You all know what this is supposed to be.  That box of noodles and seasoning that you add a pound of ground beef to and it's a meal for the whole family.  This is it, but better.  

This is not enough for a large family of five.  Double it and eat the leftovers later 

OR 

increase the noodle to meat ratio.  Start adding more than 8 ounces of pasta.  It seems a little meat heavy as written.

We doubled it and adjusted the meat to noodle mix and I think we came up with something that will leave us with leftovers.  For now.

Adapted from Taste of Home 

1 1/2 lbs ground beef

16 ounces dry pasta, small elbow mac or small shells

5-6 cups beef broth 

1 1/2 cup milk 

4 tbs tomato paste**

2 tbs Worcestershire sauce 

4 tsp steak seasoning 

2 tbs yellow mustard

1 tsp onion powder

2 cups shredded cheddar (about 4-5 ounces)*

Cook the beef in a large skillet until no longer pink

Drain off the fat and discard

Add in the broth through the onion powder and mix

Stir in the pasta and mix again then bring to a boil then simmer, uncovered over medium heat until the pasta is tender and liquid is absorbed, stirring occasionally, about 10-15 minutes

Turn off heat and stir in the cheese until melted 

*Who am I kidding.  I'm trying to add more details about weights and measures in some of my recipe to make it clearer.  I added 2 cups to a double batch tonight.  It was a probably 9-9.5 ounces.  It's always better with cheese

**The original recipe called for ketchup which left the dinner with a kinda sweet hint.  I think we are going to try tomato paste instead next time.