Ingredients:

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

Instructions:

  1. Heat a deep 12-inch skillet over medium-high heat. Add the ground beef and diced onion. Allow the beef to sear undisturbed for 3-4 minutes until a mahogany crust forms before breaking it apart.
  2. Drain excess fat if necessary. Add the minced garlic, smoked paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and Worcestershire sauce. Sauté for 1 minute until fragrant.
  3. Stir in the beef broth, whole milk, and dry macaroni. Bring the mixture to a gentle boil.
  4. Reduce heat to low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking, until the macaroni is al dente and most liquid is absorbed.
  5. Remove from heat. Stir in the heavy cream and freshly shredded sharp cheddar cheese. Continue stirring until the cheese is completely melted and the sauce is velvety.
  6. Garnish with fresh parsley and serve immediately.