This brings me right back to my childhood - only better - and is a quick and easy weeknight meal.
Ingredients
- 1 pound ground beef
- 1 onion, grated
- 3 garlic cloves, grated
- 2 teaspoons Spanish smoked paprika
- 3 cups beef stock
- 3/4 cup heavy cream
- 8 ounces dried macaroni
- 1 1/2 cups cheddar, grated
- 2 tablespoons Mission Trail California Extra Virgin Olive Oil
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
-
Heat olive oil in a pot over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Add the paprika, salt and pepper and cook for another 2 minutes. Add the ground beef and cook until browned through.
-
Add the beef stock, cream and macaroni. Bring to a boil then reduce to a simmer and cook until the pasta is tender, about 10 minutes.
Takes 20 minutes
Serves 4
