Cheesy Italian Shells

Ingredients

1 lb ground beef or ground turkey (sometimes I use only ½ lb)

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½ cup onions, diced

1 tablespoon butter, optional

2 cups milk

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1 cup cold water

2 cups elbow macaroni, uncooked

½ teaspoon sugar

1 teaspoon salt or seasoning salt

¼ teaspoon black pepper

¾ teaspoon oregano

¾ teaspoon parsley

¾ garlic powder

½ teaspoon chili powder

1 teaspoon paprika

2 cups cheddar cheese, shredded

Instructions

Brown ground meat in a skillet over medium heat until almost done.

Add in onions and cook until tender.

Drain meat & onions on paper towels and return to skillet.

Add remaining ingredients except for the cheese.

Stir to combine.

Bring to a boil.

Reduce heat, cover and cook until pasta is tender, about 10 minutes. Stirring occasionally.

* Do not over cook pasta. I usually taste check it at 9 minutes.

Remove from heat and stir in cheese. Sauce may be thin.

Let pasta sit to thicken the sauce, meanwhile adjust seasonings if needed.

Serve and enjoy.

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