Ingredients:
- 1 pound (450g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups (500ml) beef broth
- ½ cup (120ml) ketchup
- 1 cup (100g) elbow macaroni (uncooked)
- 2 cups (200g) shredded cheddar cheese
- ½ cup (120ml) milk
- 1 cup (100g) crushed tortilla chips or breadcrumbs
- 1 tablespoon (15g) unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat. Drain excess fat. Add diced onion and sauté until translucent.
- Stir in minced garlic, Worcestershire sauce, mustard powder, paprika, salt, and pepper.
- In the skillet, add beef broth and ketchup; bring to a simmer.
- Stir in the uncooked macaroni; cover and cook for about 10 minutes or until pasta is al dente.
- Remove from heat and stir in shredded cheddar cheese and milk until melted and combined.
- Pour the beef mixture into a greased 9x13 inch baking dish.
- Combine crushed tortilla chips or breadcrumbs with melted butter; sprinkle evenly over the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
- Let cool for a few minutes before serving.