Cheesy Beef and Macaroni

We are all, or nearly all, or at least some of us, prisoners in our homes, sans ankle bracelets for most of us. As a result, old favourites come to the table to warm the cockles of our hearts, but first, what are cockles and do they like to be warm? Asking for a friend.

Lazy Bastard gets, meaner, crankier and lazier every day he is locked up inside the Inn. He has tried to escape confinement a few times but She Who Must Be Obeyed, ever the vigilant sleuth, has foiled his every attempt. The last one left him with a puffy eye and a fat lip that has substantially interfered with his wine drinking, which has made him more unpleasant than normal.  But he is still cooking, and for that, we all forgive his constant verbal attacks. For now...
 Not Quite Hamburger Helper

1 lb. ground beef
1 medium onion, minced fine
4 cloves garlic, pressed or minced fine
1 Tbsp. olive oil
½ cup beef stock
½ cup salsa sauce (I like Pace)
2 cups milk
2 cups elbow macaroni
1 Tbsp. corn starch
1 Tbsp. chili powder
1 tsp. salt
1 tsp. sugar
1 tsp. paprika
½ tsp. ground cumin
½ tsp ground pepper
1 cup cheddar cheese, shredded
1 cup Asiago cheese, shredded

Mix the corn starch, chili powder, salt, sugar, paprika, cumin, ground pepper together in a large measuring cup or bowl, add salsa sauce and beef stock and stir to mix well, set aside.

In a large skillet saute onion and garlic until translucent (about 5 minutes).

 Add ground beef and cook until browned. Drain oil (see pictures below).   
Fat removed from 1 pound of ground beef
Add beef stock mixture, milk and pasta to browned beef and bring to a boil, cover and simmer on low about 12 minutes, stirring occasionally, until pasta is tender.

When pasta is al dente, remove pot from heat then stir in the cheeses, mix well, cover, then let stand for 5 minutes.

When ready to serve give the pasta a gentle stir and serve hot.
This doesn't last long in the Inn.  Leftovers are hoovered faster than a chocolate bunny at a fat farm.

Snowy Palms Resort