Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups beef broth, low sodium
  • 1 cup whole milk
  • 2 cups elbow macaroni or shell pasta, uncooked
  • 1 tbsp tomato paste
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium high heat in a 12 inch deep skillet. Add the ground beef and cook undisturbed for 3-4 minutes until a mahogany colored crust forms. Note: Resist the urge to stir; this is where the flavor happens.
  2. Break the meat apart with your spoon and add the diced onions and minced garlic. Sauté until the onions are translucent and the beef is fully browned.
  3. Stir in the tomato paste, yellow mustard, and smoked paprika. Cook for 1 minute until the spices smell toasted and fragrant.
  4. Pour in the beef broth and whole milk, then stir in the uncooked pasta. Bring the mixture to a gentle boil.
  5. Reduce heat to low, cover the pan, and simmer for 10-12 minutes, stirring occasionally until the pasta is al dente. Note: Stirring prevents the noodles from sticking to the bottom.
  6. Once the liquid has reduced to a thick glaze, remove the skillet from the heat entirely.
  7. Fold in the grated sharp cheddar cheese slowly, stirring until the sauce is velvety and fully incorporated.
  8. Let the pasta rest for 2 minutes until the sauce thickens and sets.
  9. Garnish with fresh parsley and serve immediately.