Ingredients
Equipment
Instructions
- In a large Dutch oven or pot, cook the ground beef with the diced onion and garlic over medium-high heat until the beef is browned. Drain any excess grease.
- Stir in the Italian seasoning, paprika, salt, and pepper, and cook for another minute until fragrant.
- Pour in the beef broth, tomato sauce, and diced tomatoes. Stir to combine and bring to a simmer.
- Add the uncooked elbow macaroni and stir well. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente.
- Remove the pot from the heat and stir in the shredded cheddar cheese until melted and the sauce is creamy.
- Serve immediately, garnished with fresh parsley if desired.
Notes
Tip 1: For the creamiest sauce, shred your own cheese from a block. Pre-shredded cheese can sometimes result in a gritty texture.
Tip 2: Feel free to add extra vegetables like diced carrots, celery, or frozen peas for a nutritional boost.
Tip 3: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Tip 2: Feel free to add extra vegetables like diced carrots, celery, or frozen peas for a nutritional boost.
Tip 3: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
