Since my husband is a real meat and cheese lover, this recipe really hit the spot with him!
1-1/2 pounds ground beef chuck*
2 cups beef broth**
1 (6 ounce) can tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups elbow macaroni
8 slices bacon, fried crisp; drained and crumbled
1 (8 ounce) package cheese (cheddar or Mexican blend)
1. In a large skillet, brown ground chuck until well done; drain and return to the skillet. Stir in the beef broth, tomato paste and spices. Cover and simmer on low heat 5 minutes, stirring occasionally.
2. Cook elbow macaroni according to package directions; drain and add to the meat mixture in skillet.
3. Stir in crumbled bacon and cheese. Continue cooking on low heat until cheese is melted. Makes 6 servings.
* I recommend ground chuck because it contains less fat than regular ground beef. However, you may use either one with this recipe.
** You may substitute 2 beef bouillon cubes dissolved in 2 cups hot water for the beef broth.