Combine cornstarch and all seasonings in a small bowl, and set aside.
Brown the meat
Heat a large skillet over medium-high heat.
Brown beef until cooked through and no longer pink. Drain any fat.
Add the pasta, liquids and seasonings
Add the pasta, milk, water, cornstarch and spices and stir to combine.
Bring to a boil
Bring to a boil and turn the heat down to medium heat.
Cover and cook for 8-10 minutes, or until the pasta is tender and cooked to your liking (we like it al dente)
Add the cheese
Add the shredded chese and processed cheese and mix thoroughly.
Substitutions & AdditionsFor extra flavor, before browning the meat, add some diced onions and garlic.Use beef broth or chicken stock in place of water – for a super beefed up flavor (see what I did there?)Instead of ground beef – do half ground turkey/half beef or all turkey since it is a lean meat. If you do use just turkey, taste test the seasonings, as it needs a little more salt to combat the blandness of turkey.Sub some of the liquid for a little tomato sauce and the seasonings (keep the cornstarch) for Italian seasoning instead – for a skillet lasagna kind of vibe.Use any kind of short/small pasta – fettuccine and spaghetti don’t work terribly well in this.Get fancy! Garnish with fresh parsley or green onions. Doctor it up with some hot sauce, too!How to store leftoversThis easy dinner recipe is even better the next day. Store in an airtight container in the refrigerator, and reheat in a nonstick skillet, or microwave. You may need to add a little water if it is too dry from being stored.