Ingredients
- 1 pound extra lean ground beef
- 1/2 medium onion chopped
- 4 cloves of minced garlic (you can use less, I like garlic)
- 2 heaping tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon Traeger rub
- 1 cup uncooked elbow macaroni
- 3 cups beef broth (*see note)
- 2 cups freshly grated cheddar cheese (*see note)
- Salt & pepper to taste
Directions
- Cook onions in oil of choice (olive or avocado is best) on medium-high heat for 3-4 minutes until they become slightly translucent. Add minced garlic and cook for 1 more minute until fragrant.
- Add in the beef and season with Traeger seasoning, salt, pepper, garlic powder, and chili powder. Break up with a wooden spoon and let cook for about 7-10 minutes until browned.
- Stir in tomato paste and beef broth. Increase heat to high and once it starts boiling add the pasta. Reduce the heat to medium/medium-high for a rapid simmer and cook according to pasta instructions (mine take about 7 minutes)
- While it’s cooking, grate the cheese (this saves prep time at the start of the recipe).
- Once the pasta is cooked, remove from heat and stir in the cheese.
- Enjoy!
Notes
- I like to double this recipe, makes enough for a family of 4 for two nights!
- You can substitute 3 cups of beef broth by adding 3 cups of water, letting it heat up, and then adding 3 bouillon cubes or the equivalent (Better than Bouillon Beef Base gives it awesome flavor).
- Buying a block of sharp cheddar and shredding it specifically for this meal makes it taste much better and gives it a smoother consistency rather than pre-shredded cheese. And saves $$$.
- As always, if there is not enough liquid and things are starting to burn, add more!
