Ingredients:

  • 1 lb lean ground beef
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups beef broth, low sodium
  • 1 cup whole milk
  • 2 cups elbow macaroni, uncooked
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp yellow mustard

Instructions:

  1. Heat olive oil in the skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with your spoon, and cook until browned and develops a deep brown color.
  3. Stir in the diced onion and cook for 3–5 minutes until translucent.
  4. Add the minced garlic and cook for another 60 seconds until fragrant.
  5. Stir in the tomato paste, smoked paprika, salt, and pepper. Cook for 2 minutes, allowing the tomato paste to darken slightly.
  6. Stir in the Worcestershire sauce and yellow mustard, ensuring the beef is evenly coated.
  7. Pour in the beef broth and milk, stirring to scrape up any browned bits from the bottom of the pan.
  8. Stir in the uncooked macaroni, ensuring the pasta is fully submerged.
  9. Bring to a gentle simmer, cover with the lid, and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
  10. Remove from heat and fold in the shredded cheddar cheese until melted and glossy.