Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups beef broth, low sodium
  • 1 can (15 oz) tomato sauce
  • 2 cups dry elbow macaroni
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • salt and black pepper to taste
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup whole milk
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add the ground beef and diced onion, cooking and stirring frequently until the beef is browned and onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the smoked paprika, oregano, salt, and black pepper. Pour in the beef broth, tomato sauce, and Worcestershire sauce, bringing the mixture to a gentle bubble.
  4. Stir in the dry elbow macaroni, ensuring the pasta is mostly submerged.
  5. Reduce heat to medium-low, cover the skillet, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
  6. Turn off the heat. Stir in the milk and fold in the shredded cheddar cheese until completely melted.
  7. Garnish with chopped fresh parsley before serving.