Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 1 cup whole milk
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 8 oz dry elbow macaroni
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Monterey Jack cheese, shredded

Instructions:

  1. Place the 1 lb lean ground beef in a large skillet over medium high heat. Higher heat creates the Maillard reaction for better flavor.
  2. Add the diced yellow onion to the beef once it is halfway browned. Cook 5 minutes until the onion is translucent and soft.
  3. Stir in the 3 cloves of minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp black pepper. Garlic burns quickly, so only cook it for about 60 seconds.
  4. Pour in the 2 cups beef broth, 1 cup whole milk, 1 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard.
  5. Stir in the 8 oz dry elbow macaroni, ensuring the noodles are mostly submerged in the liquid.
  6. Bring the liquid to a gentle boil, then reduce the heat to low. Cook 9 to 11 minutes until the pasta is tender and the sauce has thickened.
  7. Stir every few minutes to prevent the pasta from sticking to the bottom of the pan.
  8. Turn off the heat and stir in 1 cup of the sharp cheddar and the 0.5 cup Monterey Jack.
  9. Sprinkle the remaining 0.5 cup of cheddar over the top. Cover the pan for 2 to 3 minutes until the cheese is completely melted and glossy.
  10. Let the dish sit for 5 minutes before serving. This allows the sauce to fully set and coat the noodles.