Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dry mustard powder
  • 2 cups low sodium beef broth
  • 2 cups whole milk
  • 8 oz uncooked elbow macaroni
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tbsp fresh parsley, chopped (optional)

Instructions:

  1. Set a large 12-inch deep skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and onions are translucent. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
  2. Add the smoked paprika, garlic powder, onion powder, salt, pepper, and mustard powder to the beef mixture. Stir well to coat the meat.
  3. Pour in the beef broth and whole milk. Use a wooden spoon to scrape the bottom of the pan to release the flavorful browned bits (fond).
  4. Stir in the uncooked elbow macaroni. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed into a creamy sauce.
  5. Remove the skillet from the heat. Gradually fold in the shredded sharp cheddar cheese, stirring until completely melted and smooth. Garnish with fresh parsley if desired and serve immediately.