1 kg lean ground beef
1 medium onion, finely diced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons chopped garlic
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 15 oz can small diced tomatoes
2 cups water
3 beef bouillon cubes
2 cups dried macaroni and elbow
1 cup sour cream
1/4 cup whole milk
1.5 cups shredded mozzarella cheese
1.5 cups shredded cheddar cheese
1 tablespoon dried parsley
In a medium bowl, add water and bouillon cubes. Microwave on high for 4 minutes or until beef bouillon cubes are dissolved. Set aside.
In large skillet, cook ground beef over medium-high heat until no longer pink. Drain fat and return beef to skillet.
Reduce heat to medium and add onion, salt, pepper, minced garlic, Italian seasonings, garlic powder and chili powder. Mix well and cook until onions are soft and translucent, about 5-7 minutes.
Add Worcestershire sauce, tomato paste and diced tomatoes (still in their juice) and mix.
Then add the dried macaroni and beef broth to the beef mixture and stir.
Cover and simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and simmer another 5 minutes, or until pasta is tender and cooked.
Uncover mixture and stir in sour cream and milk.
Pour half the beef and pasta mixture into a 9×13 glass baking dish. Sprinkle half the mozzarella and half the cheddar cheese over the pan.
Pour the remaining beef and pasta mixture over the top of the cheese. Sprinkle with remaining cheese.
Cook uncovered at 400 degrees for 10 minutes, or until sides of pan are bubbling.