• 2 tablespoons olive oil
• 1/2 yellow onion, minced
• 1 pound ground beef
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 tablespoon tomato paste
• 12 ounces elbow pasta (uncooked)
• 2 cups beef broth
• 2 cups milk
• 1/2 cup shredded cheese, such as cheddar, pepper jack or Mexican blend
• 1/4 cup fresh parsley, chopped (optional)

Heat a large skillet or stockpot over medium-high heat.  Add oil, onions and ground beef.  Season with salt, pepper, garlic powder and paprika.  Saute ground beef until crumbled and cooked through, about seven minutes.  Add tomato paste and stir to combine.  Add pasta, broth and milk.  Stir and let cook until pasta is tender, about 11 minutes.  Remove from heat and add cheese.