Ingredients:

  • 1 lb lean ground beef
  • 1 medium onion, finely diced
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp minced garlic
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 (15 oz) can petite diced tomatoes
  • 2 cups water
  • 3 beef bouillon cubes
  • 2 cups large elbow macaroni, dried
  • 1 cup sour cream
  • ¼ cup whole milk
  • 1.5 cups shredded mozzarella cheese
  • 1.5 cups shredded cheddar cheese
  • 1 tbsp dried parsley

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a microwave-safe bowl, combine the water and beef bouillon cubes. Microwave for about 4 minutes until the cubes dissolve, stirring halfway through.
  3. In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess grease from the pan.
  4. Add the diced onion, salt, black pepper, minced garlic, Italian seasoning, garlic powder, and chili powder. Cook for a few minutes until the onions are softened and fragrant.
  5. Stir in the Worcestershire sauce, tomato paste, and canned diced tomatoes. Mix well to combine.
  6. Pour in the bouillon broth and add the dry elbow macaroni. Cover and let simmer for about 10 minutes, or until the pasta is tender and most of the liquid is absorbed.
  7. Reduce heat and stir in the sour cream and milk, mixing until the sauce is creamy and well blended.
  8. Spoon half of the beef and pasta mixture into a greased 9×13-inch baking dish. Sprinkle with half of the mozzarella and cheddar cheeses.
  9. Add the remaining beef mixture and top with the rest of the cheese.
  10. Bake in the preheated oven for 10 minutes or until the cheese is melted and bubbling. Sprinkle with dried parsley before serving.