1 lb. ground chuck½ lb. ground sausage1 Tbs. cornstarch1 Tbs. paprika1 ½ tsp. garlic powder1 ½ tsp. onion powder2 tsp. salt1 tsp. sugar½ tsp. black pepper2 cups hot water1 ½ cups milk2 cups elbow macaroni, rigatoni, or fave small pasta2 cups shredded cheddarBrown the meats and drain fat.  Add garlic powder, onion powder, paprika, sugar, salt and pepper and cornstarch.  Mix well.Add milk, water and pasta and bring to a boil.  Cover, reduce heat and let simmer for 12 minutes.

Remove from heat and stir in shredded cheddar.

*I thought this was a bit bland, so some of the suggestions we’ve received to “flavor” it up are adding Rotel, maybe some Worcestershire sauce or even a pack of Lipton Onion Soup mix.