Ingredients:

  • 8 oz elbow macaroni or penne
  • 1 tablespoon olive oil
  • 1 lb ground beef (80/20 for best flavor)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • ½ cup cream cheese
  • Sliced dill pickles
  • Ketchup and mustard (optional)
  • Fresh parsley or chives, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook until al dente, approximately 8-10 minutes.
  3. Drain and set aside.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add diced onion; sauté for 2-3 minutes until translucent.
  6. Stir in minced garlic and cook for an additional 30 seconds.
  7. Add ground beef, salt, pepper, smoked paprika, and Worcestershire sauce. Cook until beef is browned (about 7-10 minutes).
  8. In the same skillet, add beef broth and heavy cream; bring to a simmer.
  9. Gradually stir in shredded cheddar and cream cheese until melted and smooth.
  10. Add the cooked pasta into the cheese sauce and mix until well coated.
  11. Serve immediately, garnished with sliced pickles and optional condiments.