Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 0.5 Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
  • 1 tsp Yellow Mustard
  • 2 cups Low Sodium Beef Broth
  • 1.5 cups Whole Milk
  • 8 oz Dry Elbow Macaroni
  • 2 cups Sharp Cheddar Cheese, freshly grated

Instructions:

  1. Set a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Break the meat apart and brown until it reaches a deep, mahogany color. Drain excess fat, leaving approximately one tablespoon in the pan.
  2. Add the minced garlic and tomato paste to the beef. Stir for 2 minutes until the tomato paste darkens slightly and becomes aromatic.
  3. Stir in the smoked paprika, garlic powder, onion powder, salt, pepper, and yellow mustard until well combined.
  4. Pour in the beef broth and whole milk. Use a wooden spoon to scrape the bottom of the pan to release the browned bits (fond).
  5. Add the dry elbow macaroni. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened from the natural starches.
  6. Remove from heat. Stir in the freshly grated sharp cheddar cheese until completely melted and the sauce is glossy and velvety. Garnish with optional parsley and serve immediately.