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Stacy’s Notes:
I have made this with both ground turkey and ground beef and both work well. You can make this really quick and easy by using a can of cheddar cheese soup and a can of beef broth. If I have time, I prefer to make my own cheese sauce (so I know what’s in it!) and make up some beef broth (I prefer Better than Bouillon brand, a paste you refrigerate after opening). You can use any pasta you like, I’ve only tried it with macaroni. But I have used wheat, white whole wheat and white and they all work fine (I find it’s easier to “hide” whole wheat pasta if you have meat and a cheese sauce!).
I only used about 1 cup of the water, we prefer ours a bit thicker. I usually add more seasonings such as chili powder, garlic powder, onion powder, sometimes Nature’s Made seasoning, etc. This takes about 12-15 minutes to thicken, with the lid off, on medium to medium-low to get it to the consistency we prefer (a bit on the thick side). Feel free to add more water if you want it thinner. Also, be sure to stay close by and stir often, so that the pasta won’t burn and stick to the bottom of the pan. Enjoy!