CHEESEBURGER MACARONI

CHEESEBURGER MACARONI 1 tbsp olive oil 1 tbsp garlic minced 1 lb lean ground beef 1 tbsp Dijon mustard 1 tsp Worcestershire sauce 1 tsp onion powder 1 pinch salt to taste 1 pinch black pepper to taste 1 cup chicken broth 8 oz elbow pasta (uncooked) 2 cup shredded cheddar cheese 16 oz diced tomatoes drained (optional) parsley for garnish (optional) In a large skillet over medium heat, warm olive oil. Add garlic and cook until golden brown and fragrant, about 1-2 minutes. Add ground beef to skillet and cook and crumble until browned, about 5-8 minutes. If necessary, drain any excess grease from the pan. Add Dijon mustard, Worcestershire sauce, onion powder, salt, and pepper to ground beef, then quickly stir to coat the ground beef. Pour in chicken broth and elbow pasta to skillet, then stir. Bring mixture to a boil, cover, and allow to cook until pasta is tender, about 10 to 15 minutes. Remove saucepan from heat. Lift lid and add cheddar cheese and diced tomatoes, then stir to mix. Return lid and let cheeseburger macaroni sit for 2-4 minutes or until cheese has melted. Serve cheeseburger macaroni immediately with chopped parsley as garnish.