In a large soup pot (4 to 5.5 quart is good), on medium-high heat, brown the ground beef and garlic. Drain any fat or liquid (there won’t be much since we’re using lean meat).
When the beef is completely cooked, add the beef broth, water, tomato paste, onion powder, Worcestershire sauce, smoked paprika, dried parsley and black pepper. Keep the temperature at medium-high heat. (This may look like a lot of fluids, but it is needed to properly cook the pasta)
Once the beef mixture reaches a rolling boil, reduce the heat to medium.
Add the elbow macaroni and cook for about 20 to 25 minutes. Stir often and make certain the pasta does not stick to the bottom of the pan.
Once the noodles are tender, remove the pan from the heat and add the shredded cheese a ½ cup at a time. Stir well after adding each ½ cup.
Taste the hamburger helper to make certain it is seasoned properly for you and your family.
Notes
Bouillon cubes can be used, but keep in mind the amount of salt you are putting into the dish. Adding extra salt could make it too salty.This recipe can also be adjusted to make Chili-Mac by removing the Worcestershire sauce and adding 1 teaspoon cumin powder and ½ teaspoon cayenne pepper.Add in some finely chopped carrots, mashed peas, or any other vegetable you want. Your kids will eat more veggies and won't even realize they are doing it!