Ingredients:

  • 1.5 lbs ground beef (90/10 lean ratio)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fine sea salt
  • 0.5 tsp coarsely ground black pepper
  • 8 oz uncooked elbow macaroni
  • 2 cups low-sodium beef broth
  • 1 cup whole milk
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp smoked paprika
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Place the 1.5 lbs ground beef in a large skillet over medium high heat. Don't move it too much at first so you get a good sear.
  2. Add the diced onion to the beef until the onion is translucent and the beef is browned.
  3. Stir in the minced garlic, salt, and pepper for about 1 minute until the garlic is fragrant.
  4. Pour in the 2 cups beef broth, 1 cup whole milk, mustard, Worcestershire sauce, and smoked paprika.
  5. Stir in the 8 oz uncooked elbow macaroni.
  6. Bring to a boil, then reduce heat to low and cover.
  7. Simmer for 10-12 minutes until the pasta is tender and most liquid is absorbed.
  8. Turn off the heat and stir in the 2 cups shredded cheddar cheese. Adding cheese off heat prevents it from stringing or breaking.
  9. Let it sit for 3 minutes until the sauce has thickened and becomes glossy.
  10. Sprinkle with fresh parsley and serve immediately.