Ingredients:

  • 1 lb lean ground sirloin (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz elbow macaroni or medium shells
  • 2 cups low-sodium beef broth
  • 0.5 cup unseasoned tomato sauce
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 2 cups sharp cheddar cheese, freshly grated
  • 0.25 cup whole milk
  • 2 tbsp pickle relish or diced dill pickles

Instructions:

  1. Place the 1 lb lean ground sirloin in a large skillet over medium high heat. Cook for 5 minutes until the meat is deeply browned and starts to sizzle.
  2. Add the finely diced yellow onion and 3 cloves of minced garlic to the beef. The onions should turn translucent and pick up the golden color from the beef fat.
  3. Stir in the minced garlic, yellow mustard, tomato sauce, ketchup, and beef broth. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the pan.
  4. Add the dry pasta to the skillet. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
  5. Remove the skillet from the heat. Gradually fold in the freshly grated cheddar cheese and whole milk, stirring until the sauce is glossy and emulsified.
  6. Top with pickle relish or diced dill pickles before serving.