Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups beef broth, low sodium
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups elbow macaroni, uncooked
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat. Sauté the diced onion and green bell pepper until the onions become translucent and the peppers soften. Add the minced garlic and cook for 60 seconds until fragrant.
  2. Increase heat slightly and add the ground beef to the pot. Break the meat apart and cook until browned and no longer pink. Drain any excess grease.
  3. Stir in the tomato paste, smoked paprika, and Italian seasoning. Pour in the diced tomatoes with their juices and the beef broth. Bring to a gentle boil, then reduce heat to a simmer for 5 minutes.
  4. Stir in the uncooked macaroni noodles. Cover the pot and simmer for 10–12 minutes, stirring occasionally, until the noodles are al dente and the sauce has thickened.
  5. Remove the pot from the heat. Stir in the shredded cheddar cheese slowly until completely melted and glossy. Garnish with fresh parsley before serving.