Boil the pasta according to package directions 24 hours before making the rest of the recipe. Store in the refrigerator overnight to make the pasta starch resistant, which reduces the glycemic index quotient of the pasta and does not cause an insulin spike.
When ready to prepare the rest of the dish, heat some oil in a skillet. Add the onion, carrots, garlic and green pepper and saute until soft.
Crumble the ground beef over the vegetables and cook until no longer pink. Hold a paper towel with some tongs to absorb some of the excess grease from the pan. Discard after use.
Add the diced tomatoes, ginger paste, chili powder, turmeric, garam masala, coriander, cumin, Italian seasoning, salt and pepper. Stir to combine.
Add the water, ketchup and hot sauce. Stir to combine.
Remove the elbow macaroni from the refrigerator. Stir the macaroni into the ground beef mixture. Cook until the macaroni is heated through and some of the liquid is absorbed.
Just before serving, juice the lime into the macaroni mixture and stir.
Garnish with fresh chopped cilantro.
