1 pound ground beef

1 tablespoon avocado oil

1 small onion, finely chopped

3 tablespoons tomato paste

1 1/2 teaspoons sweet paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon chili powder

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour (Gluten Free: dissolve 1 tablespoon of cornstarch in the beef broth)

2 cups whole milk

1 3/4 cups natural non-MSG beef broth

2 cups dried whole wheat elbow macaroni pasta

2 cups shredded Cheddar cheese

Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains. Add the onions and cook until softened about 5 minutes. Stir in the tomato paste, seasonings, and flour. Pour in the milk and broth and stir. Stir in the macaroni.

Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes.

Stir in the Cheddar cheese until melted.

Serve immediately garnished with some chopped fresh parsley if desired.