Ingredients:

  • 1 lb Ground Beef (85/15)
  • 1/2 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Tomato Paste
  • 3 cups Beef Broth (low sodium)
  • 8 oz dry Elbow Macaroni
  • 1 cup Milk (2%)
  • 6 oz shredded Cheddar Cheese

Instructions:

  1. Brown the ground beef in a large pot or Dutch oven over medium-high heat. Cook until water evaporates and small, brown, crispy bits (fond) form on the bottom of the pot. Drain excess fat.
  2. Stir in the diced onion and minced garlic. Cook until the onion softens (about 3 minutes). Sprinkle in the garlic powder, smoked paprika, salt, and pepper directly onto the beef, stirring constantly for 30 seconds to toast the spices.
  3. Stir in the tomato paste. Pour in the beef broth and scrape the bottom of the pot vigorously to deglaze and incorporate all the flavor-rich fond into the liquid. Bring the mixture to a rapid simmer.
  4. Add the dry elbow macaroni to the simmering liquid. Cover the pot and reduce heat slightly to maintain a gentle but steady boil. Cook for 10-12 minutes, or until the pasta is al dente and the sauce has thickened significantly from the released starch.
  5. Remove the pot from the heat completely. Stir in the milk. Gradually incorporate the shredded Cheddar cheese, stirring continuously until the cheese is fully melted and the sauce is smooth and velvety. Serve immediately.