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:

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef over medium heat. Drain excess fat. Add diced onion and sauté until translucent.
  3. Stir in minced garlic, Worcestershire sauce, mustard powder, paprika, salt, and pepper.
  4. In the skillet, add beef broth and ketchup; bring to a simmer.
  5. Stir in the uncooked macaroni; cover and cook for about 10 minutes or until pasta is al dente.
  6. Remove from heat and stir in shredded cheddar cheese and milk until melted and combined.
  7. Pour the beef mixture into a greased 9x13 inch baking dish.
  8. Combine crushed tortilla chips or breadcrumbs with melted butter; sprinkle evenly over the casserole.
  9. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
  10. Let cool for a few minutes before serving.