for me, personally, i’d leave off the scallions on top. kids don’t like them and neither do i for this dish. 🙂
As seen on Alosha’s Kitchen, from Ezra Pound Cake
1 pound ground beef
1 medium onion, diced
2 large cloves garlic, minced
2 1/2 cups beef (or chicken) broth
1 tablespoon yellow mustard
1/2 cup ketchup
1/4 cup tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces macaroni
1 cup (4 ounces) cheddar cheese, grated
4 scallions, chopped
Heat a large skillet over medium-high heat. When hot, add the beef, breaking apart the meat, until it starts to brown and render some of its fat. Add the onions and garlic and cook until the onions are soft and the meat cooked through.
Meanwhile, whisk together the broth, mustard, ketchup, tomato paste, salt and pepper. Add to the meat. Bring the mixture to a boil, then add the macaroni.
Reduce the heat to medium, and cover. Continue cooking for 10 to 12 minutes, until the pasta is tender, stirring every few minutes to make sure the pasta doesn’t stick.
When the macaroni is done, remove skillet from heat and add the grated cheese, stirring until melted. Top each serving with some of the chopped scallion and serve immediately.