Ingredients:

  • 1 lb (450g) lean ground beef (90/10 recommended)
  • 1 tbsp (15ml) olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) onion powder
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 cups (200g) elbow macaroni, uncooked
  • 2 cups (480ml) beef broth, low sodium
  • 1 ½ cups (360ml) whole milk
  • 1 tbsp (15g) Worcestershire sauce
  • 2 cups (225g) sharp cheddar cheese, freshly shredded
  • ½ cup (50g) Parmesan cheese, grated
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until fully browned and no pink remains.
  2. Stir in the minced garlic, onion powder, smoked paprika, salt, and black pepper. Sauté for 1 minute until the garlic becomes fragrant.
  3. Pour in the beef broth, whole milk, and Worcestershire sauce, then stir in the uncooked elbow macaroni.
  4. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the skillet with a lid and simmer for 10–12 minutes, stirring occasionally, until the noodles are tender and the liquid has reduced into a thick glaze.
  5. Turn off the heat. Stir in the butter until melted, then fold in the shredded cheddar and Parmesan cheese until completely melted and the sauce is glossy.
  6. Let the dish sit for 2 minutes to allow the sauce to set, then garnish with fresh parsley.