Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 2 tbsp tomato paste
  • 2 cups uncooked elbow macaroni
  • 2 cups beef broth
  • 1 cup whole milk
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Add the ground beef and diced onion, cooking until the beef is browned and no longer pink.
  3. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  4. Stir in the elbow macaroni, beef broth, whole milk, smoked paprika, salt, and black pepper.
  5. Bring the mixture to a gentle boil, then immediately reduce heat to low.
  6. Cover with a lid and simmer for 10–12 minutes, stirring occasionally to prevent sticking, until liquid is mostly absorbed and pasta is tender.
  7. Remove the skillet completely from the heat.
  8. Sprinkle shredded cheddar cheese over the top and stir gently for 30–45 seconds until melted and smooth.
  9. Garnish with chopped fresh parsley if desired.