1 onion, diced fine
1 pound lean ground beef or turkey
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon dried oregano
3/4 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
8 ounces dried elbow macaroni
2 cups milk
1 cup low sodium chicken broth
2/3 cup frozen peas
6 ounces shredded cheddar cheese
Coat a 12 inch nonstick skillet with cooking spray and heat over medium high heat.
Add onion and salt and cook until lightly browned and softened, 5 minutes. Add ground beef or turkey and cook, breaking up with the spatula until all pink has disappeared. Add the spices and stir to coat. Cook 30 seconds. Add elbow macaroni, milk, and chicken broth, and bring to a boil. Reduce to a simmer and cook, stirring frequently, until noodles are tender and sauce has thickened, 9 to 12 minutes. Stir in peas and cook 1 minute. Remove from heat and stir in cheese until all melted and creamy. Serves 4.
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