Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1 cup whole milk
  • 2 cups uncooked elbow macaroni
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp unsalted butter

Instructions:

  1. Brown the ground beef in a 12-inch deep skillet over medium-high heat until mahogany-colored and crisp. Add diced onion and cook for 3-4 minutes until translucent, then stir in minced garlic, paprika, oregano, salt, and pepper.
  2. Pour in the beef broth and tomato sauce, scraping the bottom of the pan to release the fond. Stir in the milk and butter, bringing the mixture to a gentle simmer.
  3. Stir in the uncooked elbow macaroni. Cover the skillet with a tight-fitting lid and reduce heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.
  4. Turn off the heat completely. Sprinkle shredded cheddar cheese evenly over the top and cover for 2 minutes. Gently fold the melted cheese into the pasta and garnish with fresh parsley.