Directions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté for 2–3 minutes until softened.
- 3Stir in garlic and cook for 30 seconds.
- 4Add ground beef and cook for 6–7 minutes until browned, breaking it apart as it cooks.
- 5Drain excess grease.
- 6Stir in tomato paste, paprika, mustard powder, salt, and pepper.
- 7Cook for 1 minute to blend the flavors.
- 8Pour in beef broth and milk, then stir in uncooked macaroni.
- 9Bring to a boil, then reduce heat to low.
- 10Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- 11Remove lid and stir in cream cheese until smooth, followed by shredded cheddar.
- 12Stir until melty and creamy.
- 13Let rest for 3–5 minutes, then serve hot, garnished with chopped parsley or green onions if desired.
Ingredients
- 1 lb ground beef
- 2 cups elbow macaroni (uncooked)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup milk
- 1 tbsp tomato paste
- 1 tsp paprika
- 0.5 tsp mustard powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1.5 cups shredded cheddar cheese
- 0.5 cup cream cheese (or sour cream)
- 1 tbsp olive oil or butter
- chopped parsley or green onions for garnish
Equipment
large skillet
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