There are days when you just crave the foods of your childhood. I think because the weather has turned back to chilly (it is barely breaking 60 degrees) and gray, overcast, or rain I want those comfort foods. Also, our lives seem to be in a whirlwind of activity with the end of school in sight. Two more weeks crammed with concerts, recitals, tests, and classes, then I can breathe.
This is similar to the boxed skillet dinners I had as a child and my children remember from when they were very little. I added plenty of garlic to add flavor so if your family are not garlic fans you may want to cut the garlic back to 1 or 2 cloves.
Serve this with a vegetable and green salad for a simple meal.
If you want to make it gluten-free just substitute gluten-free pasta for the regular pasta.
- 1 1/2 – 2 lbs. ground beef
- 1/4 cup sweet onion, diced
- 3 garlic cloves, minced
- salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 1/2 cups milk
- 2 cups chicken stock
- 16 oz pasta
- 1 cup Monterey or Colby jack cheese shredded
- 1 cup sharp cheddar, shredded
- 1/4 cup Velvet or American cheese, diced, if desired for creaminess
- In a large skillet over medium-high heat cook the ground beef. Break it into small pieces as you are cooking it.
- Remove cooked meat from the pan using a slotted spoon. Remove all but 2 tablespoons of grease from the pan.
- Cook onion in grease until it is translucent. Add garlic and cook for about 1 minutes until it become fragrant. Remove pan from heat and add salt, pepper, and powdered garlic to pan. Stir well. Add beef, milk, chicken stock, and pasta to pan. Stir well.
- Return pan to heat and bring to a boil, stirring occasionally. Lower heat once it begins to boil to a low simmer. Cover pan and cook stirring occasionally for 10 minutes.
- Remove pan from heat and stir in cheese. Serve hot.