Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp vegetable oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups beef broth, low sodium
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 8 oz elbow macaroni, uncooked
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat vegetable oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add the ground beef and spread it in an even layer; sear without stirring for 3-4 minutes until a deep mahogany crust forms.
  2. Break the meat apart using a spatula and stir in the diced onion and minced garlic. Cook until the onion is translucent and the beef is fully browned.
  3. Stir in the tomato paste and smoked paprika, cooking for 1 minute to toast the spices.
  4. Pour in the beef broth and heavy cream. Stir well, scraping up any brown bits (fond) from the bottom of the pan.
  5. Add the uncooked elbow macaroni to the skillet.
  6. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover with a lid and simmer for 8-10 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced by half.
  7. Remove the skillet from the heat entirely. Fold in the shredded cheddar cheese one handful at a time, stirring until the sauce is velvety and glossy.
  8. Taste and adjust salt and pepper as needed. Garnish with fresh chopped parsley before serving.