Ingredients:
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1½ cups elbow macaroni
- 1 cup whole milk
- 1½ cups shredded cheddar cheese
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
Method:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook for 6–8 minutes, breaking up the beef, until browned and cooked through. Drain excess grease if needed.
- Add the garlic and cook for another 30 seconds. Stir in the tomato paste, paprika, Italian seasoning, garlic powder, black pepper, and Worcestershire sauce.
- Pour in the beef broth and milk, then add the uncooked macaroni. Stir well and bring to a gentle boil.
- Reduce the heat, cover, and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Remove from the heat and stir in the shredded cheddar cheese until melted and creamy.
- Taste and adjust the seasoning. Let it sit for 2–3 minutes to thicken, then serve hot with a sprinkle of extra cheese if desired. 🧀🥩🍝