1 TBSP oil for frying
1/2 onion
1 carrot
1 celery stalk
1 pound ground beef
1 cup hot water
2 cups milk
1 1/2 cups Gluten Free elbow macaroni
1 tablespoon corn starch
1 tablespoon chili powder (see Garlic Free Chili Powder recipe on my blog - Condiments section)
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1 cup hot water
2 cups milk
1 1/2 cups Gluten Free elbow macaroni
1 tablespoon corn starch
1 tablespoon chili powder (see Garlic Free Chili Powder recipe on my blog - Condiments section)
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/2 red pepper
1 slice jalapeno pepper (for mild spice)1 cup Daiya mozzarella cheese, shredded
Fry onion in oil. Add diced carrot and diced celery once onion is almost translucent. Cover until carrot and celery are tender. Remove contents to a bowl. Brown ground beef in a large skillet; drain.
Add hot water and milk. Add GF pasta and corn starch, chili powder, onion powder, salt, sugar, and paprika.
Add hot water and milk. Add GF pasta and corn starch, chili powder, onion powder, salt, sugar, and paprika.
Bring to a boil.
Cover and simmer on low about 12 minutes, stirring occasionally, until pasta is tender.
In the last few minutes of cook time, stir in the cheese and cooked veggies. Add red pepper and jalapeno pepper; cover the pot again for the final few minutes of cook time.
When the pasta is tender and the cheese is melted, turn off heat and uncover. Let mixture stand, uncovered, about five minutes. It will continue to thicken as it stands.
So delicious!
