1 lb. ground chuck
½ lb. ground sausage
1 Tbs. cornstarch
1 Tbs. paprika
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
2 tsp. salt
1 tsp. sugar
½ tsp. black pepper
2 cups hot water
1 ½ cups milk
2 cups elbow macaroni, rigatoni, or fave small pasta
2 cups shredded cheddar
Brown the meats and drain fat. Add garlic powder, onion powder, paprika, sugar, salt and pepper and cornstarch. Mix well.
Add milk, water and pasta and bring to a boil. Cover, reduce heat and let simmer for 12 minutes.
Remove from heat and stir in shredded cheddar.
*I thought this was a bit bland, so some of the suggestions we’ve received to “flavor” it up are adding Rotel, maybe some Worcestershire sauce or even a pack of Lipton Onion Soup mix.
