Step 1

In a large deep skillet heat butter until melted over medium-high heat. Add onion and sauté until softened.

Step 2

Add garlic and ground beef. Cook until beef is brown. Drain any excess fat.

Step 3

Stir in garlic powder, chili powder, salt, tomato paste and dijion mustard.

Step 4

Add pasta, chicken stock and half and half or milk. Stir until well combined. Bring to a simmer, cover and reduce heat to low. Cook for 14 minutes or until pasta is tender.

Step 5

Add pasta, chicken stock and half and half or milk. Stir until well combined. Bring to a simmer, cover and reduce heat to low. Cook for 14 minutes or until pasta is tender.

Step 6

Remove cover and cook an additional 1-2 minutes if runny. Remove from heat and stir in cheddar cheese until melted