2½cups milk can substitute dairy free milk or creamer
2cupselbow macaroni
1cupshredded cheddar cheese
Salt and pepper, to taste
Instructions
In a large frying pan, brown the meat over medium heat. Drain and set aside. While the meat is cooling, add the cornstarch, paprika, onion powder, garlic powder, salt, sugar, pepper, water, milk and macaroni to the pan. Bring the mixture to a boil, then turn to medium heat and allow noodles to cook for approximately 8-10 minutes or until tender. Add the browned beef and cheese to the noodle mixture and stir until cheese is melted. Serve.
Notes
Substitutions
Dairy Free: Simply substitute plain dairy free milk or dairy free creamer in place of the milk.
Macaroni: You can substitute any gluten free elbow macaroni.
Cornstarch: You can use gluten free flour blend or arrowroot powder in place of the cornstarch.
Storing
This recipe is pretty simple to store. It can be stored in an airtight container for several days in the refrigerator. You can even freeze it! I store individual portions in the freezer microwave to thaw it at lunch. It's a simple and inexpensive lunch time meal!