This is as family friendly as it gets! This recipe is like the one we all grew up with but features venison (and fewer processsed ingredients)

1 tablespoon olive oil

1 pound ground venison

1 medium yellow onion, chopped

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon onion powder

1 tablespoon tomato paste

1 teaspoon minced garlic

1 pound dried elbow pasta, or other short cut pasta

2 cups low sodium beef broth

1 1/2 cups milk

1 1/2 cups shredded cheddar cheese

Fresh parsley, for garnish

Heat a deep skillet or pot over medium-high heat. Add in olive oil, onions, and ground venison. Season with the salt, pepper, garlic powder, chili powder and paprika. Sauté, breaking up the ground venison as it cooks and cook until the venison is cooked through, no longer pink, about 5-7 minutes.
Add in the tomato paste and garlic and stir to combine. Cook for 1-2 minutes.
Add the pasta, the beef broth and the milk and Stir to combine. Bring contents in the pot to a boil and once boiling, reduce the heat to a very subtle simmer and let cook until pasta is tender, stirring very often, until most of the liquid has absorbed and the pasta is al dente, 12 to 15 minutes.
Sprinkle the cheddar cheese over the cooked pasta and stir until melted into the sauce. Remove from the heat, and let stand for a few minutes until the sauce thickens a bit. Garnish with freshly chopped parsley, if desired, then serve.