Ingredients:

  • 1 pound (450g) ground beef (80/20)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) dried Italian seasoning
  • 1 teaspoon (5g) paprika
  • 1/2 teaspoon (2.5g) salt (adjust to taste)
  • 1/4 teaspoon (1.25g) black pepper
  • 3 cups (720ml) beef broth
  • 12 ounces (340g) uncooked pasta (such as elbow macaroni or penne)
  • 1 cup (240ml) heavy cream
  • 2 cups (200g) shredded cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Heat the pot over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess grease.
  2. Add diced onion and minced garlic to the pot. Sauté until onion is translucent, about 3-4 minutes.
  3. Stir in Italian seasoning, paprika, salt, and pepper. Cook for an additional minute until fragrant.
  4. Pour in beef broth and bring to a boil. Add uncooked pasta, stir well, and reduce heat to simmer.
  5. Cover the pot and cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
  6. Reduce heat to low, stir in heavy cream, cheddar cheese, and half of the Parmesan. Continue cooking until cheese is melted and sauce is creamy.
  7. Taste and adjust seasonings if necessary. Garnish with parsley and serve warm.