Homemade Hamburger Helper

Heat a large, deep-sided skillet over medium-high heat. Add the beef and onion. Cook, stirring occasionally to break the meat into crumbles, until browned and no longer pink, about 5 minutes. Spoon off and discard any fat.

Stir in the tomato paste, chili powder, garlic powder, salt, and pepper. Cook, stirring constantly, until fragrant, about 1 minute.

Add 2 cups of the beef broth and bring it to a boil over high heat. Once at a boil, stir in the milk and macaroni and reduce the heat to medium. Simmer, uncovered, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.

Stir together the cornstarch and the remaining 1/4 cup beef broth in a small bowl until combined. Add the cornstarch mixture to the skillet. Bring to a simmer over medium heat and continue to cook, stirring often, until the sauce thickens slightly and becomes glossy, about 3 minutes.

Remove from heat and stir in the cheese, ensuring it is fully melted and incorporated. Allow to sit and thicken about 5 minutes before serving. Store in an airtight container in the fridge for up to 4 days. Add a splash of water before reheating to help loosen up the sauce.