Chili Mac

​1 pound lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon flour
1 tablespoon chili powder
½ teaspoon paprika
½ teaspoon oregano
salt and pepper
1 can (8 ounces) tomato sauce
2 cans (14.5 ounces each) beef broth
2 cups elbow macaroni
1 cup shredded sharp cheddar cheese
 
1.  Brown the ground beef in a large Dutch oven; drain any excess fat and stir in onion.  Sauté over medium until onion is soft and translucent.  Add garlic, flour, chili powder, paprika, oregano, and salt and pepper; cook until fragrant, about 2 minutes.
 
2.  Stir in tomato sauce and beef broth; combine well, scraping bottom of pot, and bring to a gentle boil over medium high.  Add macaroni and reduce heat to medium-low.  Cover loosely and stir often until macaroni is barely tender (do not overcook).  Add a few tablespoons of water if liquid is absorbed before macaroni is cooked through. Remove from heat and stir in cheese until melted.
 
Added November 2017